Cauliflower Italiano
Yield
6 servingsPrep
10 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
onions
chopped |
|
| 2 | tablespoons |
green bell peppers
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | cup |
cherry tomatoes
|
|
| 2 | tablespoons |
salad dressing, italian
|
|
| ½ | teaspoon |
salt
|
|
| 3 | cups |
cauliflower florets
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
onions
chopped |
|
| 3E+1 | ml |
green bell peppers
|
|
| 1 | each |
garlic cloves
crushed |
|
| 237 | ml |
cherry tomatoes
|
|
| 3E+1 | ml |
salad dressing, italian
|
|
| 2.5 | ml |
salt
|
|
| 7.1E+2 | ml |
cauliflower florets
|
|
Directions
In an 8 inch skillet, cook onion and garlic in salad dressing until tender;add cauliflowerets and ¼ cup water.
Cook, covered, over low heat for 10 minutes.
Add green pepper; cook until cauliflower is tender, about 5 minutes.
