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confetti-cauliflower recipe

Date:    Mon, 12 Dec 94 13:41:04 EST
 From:    kelly roddy (kroddy@falcon.bgsu.edu)
 Adapted from the Nov/Dec issue of Cooking Light.
 7 cups cauliflower florets (about 1 3/4 lbs)
 1 tbs white wine or other saute liquid
 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 tbs sliced green onions
 1/4 c chopped fresh dillweed
 1 tsp lemon pepper (I didn't have this so I just added a little lemon juice)
 2 tsp white wine vinegar
 Steam cauliflower, covered, 8 minutes or until crisp-tender; drain and 
 set cauliflower aside.
 Heat wine 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).
 kwvegan vegan