Confetti Cauliflower (Vegan)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 garlic minced
- 1/2 c red bell pepper diced
- 1 tb olive oil (or your favorite substitute; i used white wine)
- 2 ts white wine vinegar
- 1/2 c yellow bell pepper diced (i used corn instead)
- 7 c cauliflower florets (about 1 3/4 lbs)
- 2 tb green onions sliced
- 1/2 c green bell pepper diced
- 1/4 c fresh dillweed chopped (this so i just added a little lemon juice)
- Carbohydrate 109.30063452447 g
- Cholesterol 0 mg
- Fat 6.42250414939226 g
- Fiber 46.0166397307061 g
- Protein 36.7598512802695 g
- Saturated Fat 0.860710763591821 g
- Serving Size 1 1 Serving (1993g)
- Sodium 517.247799412034 mg
- Sugar 63.2839947937638 g
- Trans Fat 1.19573747811646 g
- Calories 553 calories
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). Ive 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. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
