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Ingredients: |
2 tsp. olive oil
1-1/4 lbs. cauliflower florets
1 medium red bell pepper, seeded and cut into 1/2 inch strips
3 cloves garlic, minced
1/4 tsp. crushed red pepper
1/4 cup vegetable stock or water |
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Directions: |
Heat oil in a heavy nonstick skillet over medium high heat.
Sauté next 4 ingredients 2-3 minutes, stirring frequently.
Add stock, cover skillet and cook another 3-4 minutes or until
cauliflower is tender. |
