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Ingredientes
- 7 c. Cauliflower florets (about 1 3/4 Lbs)
- 1 Tbsp. Extra virgin olive oil (or possibly your favorite Substitute, I used white Wine)
- 2 x Garlic cloves, chopped
- 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 Tbsp. Sliced green onions
- 1/4 c. Minced fresh dillweed
- 1 tsp Lemon pepper (I didn't have This so I just added a Little lemon juice)
- 2 tsp White wine vinegar
Direcciones
- Steam cauliflower, covered, 8 min or possibly till crisp-tender; drain and set cauliflower aside.
- Heat oil in a medium nonstick skillet over medium-high heat. Add in garlic and next 4 ingredients; saute/fry 2 min. Stir in the dillweed and next 2 ingredients; cook 1 minute. Spoon over cauliflower.
- Yield: 7 servings
- (serving size: 1 c.).
- I've included below the nutritional info. as it appeared in the magazine.
- However, if you omit the extra virgin olive oil it should be vlf.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 546g | |
| Calories 295 | |
| Calories from Fat 131 | 44% |
| Total Fat 14.92g | 19% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 119mg | 5% |
| Potassium 1762mg | 50% |
| Total Carbs 38.0g | 10% |
| Dietary Fiber 12.7g | 42% |
| Sugars 10.92g | 7% |
| Protein 10.76g | 17% |
