| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Digest, Dec., Fatfree |
1 |
Servings |
INGREDIENTS
| 7 |
c |
Cauliflower florets (about 1 |
| 3/4 |
|
Lbs) |
| 1 |
tb |
Olive oil (or your favorite |
|
|
Substitute; I used white |
|
|
Wine) |
| 2 |
|
Garlic cloves, minced |
| 1/2 |
c |
Diced green bell pepper |
| 1/2 |
c |
Diced red bell pepper |
| 1/2 |
c |
Diced yellow bell pepper (I |
|
|
Used corn instead) |
| 2 |
tb |
Sliced green onions |
| 1/4 |
c |
Chopped fresh dillweed |
| 1 |
ts |
Lemon pepper (I didn't have |
|
|
This so I just added a |
|
|
Little lemon juice) |
| 2 |
ts |
White wine vinegar |
INSTRUCTIONS
Steam cauliflower, covered, 8 minutes or until crisp-tender; drain and set
cauliflower aside.
Heat oil in a medium nonstick skillet over medium-high heat. Add garlic and
next 4 ingredients; saute 2 minutes. Stir in the dillweed and next 2
ingredients; cook 1 minute. Spoon over cauliflower. Yield: 7 servings
(serving size: 1 cup).
I've included below the nutritional info. as it appeared in the magazine.
However, if you omit the olive oil it should be vlf.
Calories 56 (39% from fat); Protein 2.8g; Fat 2.4g (sat 0.3g, mono 1.5g,
poly 0.3g); Carb. 8.2g; Fiber 3.3g; Chol O mg; Iron 2 mg; Sodium 20mg; Calc
67 mg.
Posted by kelly roddy <kroddy@falcon.bgsu.edu> to Fatfree Digest [Volume 13
Issue 13] Source: Nov/Dec issue of Cooking Light.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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