Guest guest Posted December 29, 2000 Report Share Posted December 29, 2000 * Exported from MasterCook * Quick Sauteed Cauliflower and Red Peppers Recipe By :Molly Katzen Serving Size : 4 Preparation Time :0:15 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil -- or more if needed 1 medium cauliflower, head -- cut in small florets 2 medium red bell peppers -- cut into thin strips 1/2 teaspoon salt 2 medium garlic cloves -- minced 1 tablespoon cider vinegar -- or more to taste freshly ground black pepper Heat the olive oil in skillet or a wok. Add cauliflower, and saute over medium-high heat for 5 minutes, stirring frequently. Add pepper strips, salt, and garlic. Keep the heat fairly high, and saute, stirring, for another 5 to 8 minutes, or until everything is just tender. Remove from heat, sprinkle with vinegar, and grind in a generous amount of black pepper. Allow to cool to room temperature, then taste to adjust seasonings. Serve warm, at room temperature, or cold. Description: " Here is a wonderful quick way to prepare fresh vegetables. The fast cooking process over high heat seals in the natural juices and flavors, augments the colors, and preserves the texture of the vegetables. " Cuisine: " Simply Vegan " Copyright: " 1994 " Start to Finish Time: " 0:15 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 85 Calories; 4g Fat (35.5% calories from fat); 3g Protein; 12g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 311mg Sodium. Exchanges: 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : The vegetables can be cut up to a day in advance and stored in sealed plastic bags in the refrigerator; this way, the final preparation will be a breeze. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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