Cauliflower Provençal The How-To Book of Healthy Cooking

Ingredients 1 cauliflower 1 sweet red pepper (diced) 2 tomatoes (coarsely chopped) 1/3 cup vegetable stock 1/4 cup sliced black olives 1/8 teaspoon each salt and pepper Nutritional Information 1 serving: Calories 74 Fiber 1g Saturated Fat 0g Total Fat 1g Sodium 127mg Cholesterol 0mg Carbohydrate 14g Protein 5g

Introduction: Cauliflower is high in vitamin C, carbohydrate, and potassium. It is best during winter months, from October to April. Serves 4. Step 1: Prepare and steam cauliflower 9 to 10 minutes or until just tender. Step 2: In a saucepan, combine red pepper, tomatoes, and stock. Bring to a boil over moderate heat. Cover pan and cook, stirring, about 3 minutes or until peppers are almost tender. Step 3: Add cauliflower and olives and toss to coat. Cover pan and continue to cook, stirring, 2 to 3 minutes or until cauliflower is tender. Season with salt and pepper.