Cauliflower Scramble
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
cauliflower in cheese sauce
frozen |
* |
| 1 | medium |
zucchini
sliced |
|
| ¼ | cup |
onions
finely chopped |
|
| 2 | tablespoons |
butter
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
thyme
rushed |
*
|
| 2 | each |
tomatoes
cut into 8 wedges each |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
cauliflower in cheese sauce
frozen |
* |
| 1 | medium |
zucchini
sliced |
|
| 59 | ml |
onions
finely chopped |
|
| 3E+1 | ml |
butter
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
thyme
rushed |
*
|
| 2 | each |
tomatoes
cut into 8 wedges each |
|
Directions
Heat cauliflower in pouches in Microwave Oven for 9 to 10 minutes or until thawed.
(Pierce holes in pouches with the tines of a fork to allow steam to escape.)
In a deep, 2-quart. heat-resistant. non-metallic casserole place zucchini, onion and butter and heat, uncovered, in Microwave Oven 3 minutes or until zucchini and onion are tender.
Add cauliflower in cheese sauce and tomatoes to onion-zucchini mixture.
Add salt and thyme leaves to mixture.
Heat, covered, in Microwave Oven 5 minutes or until tomatoes are tender.
