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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I found this (I think) in a cookbook many years ago. It called for just 2 tablespoons of Italian dressing so that is how I will post it, however I triple the amount. Just my preference. Ingredients:
1 tablespoon onion, chopped |
1 garlic clove, minced |
2 tablespoons low-sodium italian salad dressing |
3 cups cauliflower, small florets |
1/4 cup water |
2 tablespoons green peppers, chopped |
1 cup cherry tomatoes (halved) |
1/2 teaspoon salt (optional) |
1/4 teaspoon dried basil |
Directions:
1. In a skillet cook onion and garlic in salad dressing until tender.
2. Add cauliflower and 1/4 cup water and simmer for 10 minutes.
3. Add green pepper, cook until cauliflower is tender (about 5 minutes).
4. Stir in remaining ingredients and heat through.
5. I find it needs more dressing, but cook it first. You can add more at the end.
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