Confetti Cauliflower Recipe - Cooking Index
Confetti Cauliflower Recipe - Cooking Index
| 7 cups | Cauliflower florets - (1-3/4 pounds) | |
| 1 tablespoon | Olive oil | |
| 2 | Garlic cloves - minced | |
| 1/2 cup | Diced green bell pepper | |
| 1/2 cup | Diced red bell pepper | |
| 1/2 cup | Diced yellow bell pepper | |
| 2 tablespoons | Sliced green onions | |
| 1/4 cup | Chopped fresh dillweed | |
| 1 teaspoon | Lemon pepper | |
| 2 teaspoons | White wine vinegar |
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).
Source:
Cooking Light, Nov/Dec 1994, page 144
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