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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 teaspoons olive oil |
1/3 cup diced onion |
1/3 cup chopped green bell pepper |
1 garlic clove, minced |
1 (14 1/2-ounce) can diced tomatoes, un-drained |
1/4 cup water |
1 tablespoon chopped pitted kalamata olives |
1 tablespoon red wine vinegar |
1 teaspoon sugar |
1 teaspoon capers |
2 teaspoons tomato paste |
1/8 teaspoon black pepper |
4 1/2 cups cauliflower florets |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add onion and green bell pepper; sauté 6 minutes or until tender. Add garlic; cook 30 seconds. Add tomatoes and next 7 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until thick. Keep warm.
2. Steam cauliflower 4 minutes or until crisptender. Spoon cauliflower onto serving plates; top with sauce.
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