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Nutrition Facts
Serving Size 1 (176g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock
Calories 66
Calories from Fat 22		(33%)
Amount Per Serving		%DV
	Total Fat 2.5g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 43mg		1%
Potassium 503mg		14%
Total Carbohydrate 10.1g		3%
	Dietary Fiber 4.2g	16%
	Sugars 4.7g
Protein 3.3g		6%
detailed view... how is this calculated?

Garlic Cauliflower

Recipe #552 | 12 min | 5 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Dancer^
Aug 11, 1999

yum

SERVES 4 (change servings and units)

Ingredients

2 teaspoons olive oil
1 1/4 lbs cauliflower florets
1 medium red bell pepper, seeded and cut into 1/2 inch strips
3 garlic cloves, minced
1/4 teaspoon red pepper, crushed
1/4 cup vegetable stock or water

Directions

1
Heat oil in a heavy nonstick skillet over medium high heat.
2
Saute next 4 ingredients 2-3 minutes, stirring frequently.
3
Add stock, cover skillet and cook another 3-4 minutes or until cauliflower is tender.

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Featured Reviews for This Recipe

From: TasteTester

On Jun 28, 2009

This dish was a big hit with our family. I'd never sauteed and then steamed cauliflower before, but it gave the veggie a really nice texture — we loved the addition of the sweet red bell pepper and garlic, and I cooked it in vegetarian broth. We finished up the potful in record time, even though there were only 3 of us, and I've been asked to make a double batch next time. Thanks for posting this great recipe!

0 people found this review helpful

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From: Bergy

On Jan 9, 2009

Great recipe-cut it back for two but used 3 cloves of garlic, cut back on the oil - just sprayed the pan. Timing is just right my cauliflower was still crunchy -just the way I like it. I used water for final steam Thanks Dancer for another low cal great tasting recipe Made again enjoyed again.

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From: Kathy Brown

On Dec 11, 2000

Very unique & since garlic is my favorite ingredient...i love it!

9 people found this review helpful

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From: Eric D Friedman

On Feb 29, 2004

I loved this recipe . It is a very nice sidedish. I just substituted cayenne pepper for the red pepper (to kick it up a notch ) and it was wonderful.

7 people found this review helpful

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