Recipe - Confetti Cauliflower

7 cup Cauliflower florets (about 1
Three fourths Lbs)
1 tablespoon Olive oil (or your favorite
Substitute; I used white
Wine)
2 Garlic cloves, minced
One half cup Diced green bell pepper
One half cup Diced red bell pepper
One half cup Diced yellow bell pepper (I
Used corn instead)
2 tablespoon Sliced green onions
One fourth cup Chopped fresh dillweed
1 teaspoon Lemon pepper (I didn't have
This so I just added a
Little lemon juice)
2 teaspoon White wine vinegar

Steam cauliflower, covered, 8 minutes or until crisptender; drain and set
cauliflower aside.

Heat oil in a medium nonstick skillet over mediumhigh 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 kroddy@falcon.bgsu.edu 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, TXFT40A@Prodigy.com using
MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip