Recipe number 17620 is

Confetti Cauliflower (Vegan)

The ingredients are:
7 cup Cauliflower florets (about 1 3/4 Lbs) 1 tbsp Olive oil (or your favorite Substitute, I used white 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 Used corn instead) 2 tbsp Sliced green onions 1/4 cup 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

The recipe yield is:
1 Servings

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 <> 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, using MMCONV. 1.80รก

Digest; Dec.

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