Date: Mon, 12 Dec 94 13:41:04 EST
From: kelly roddy (firstname.lastname@example.org)
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).