Ingredients
7 cup cauliflower florets (about 1
3/4 lbs)
1 tbsp olive oil (or your favorite
1 substitute, i used white
1 wine)
2 garlic cloves, minced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper (i
1 used corn instead)
2 tbsp sliced green onions
1/4 cup chopped fresh dillweed
1 tsp lemon pepper (i didn't have
1 this so i just added a
1 little lemon juice)
2 tsp white wine vinegar
Directions
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
[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
Servings: 1 servings
Confetti Cauliflower (Vegan) Recipe brought to you by Recipe Ideas
Categories: Vegetable
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We hope you enjoy this Confetti Cauliflower (Vegan) recipe.
