Peppered Cauliflower

"In north India, cauliflower is prepared in a standard format, so I wanted to give it a different look, taste, and texture. This dish is a sort of Indian stir-fry, adapted from the Chinese. People enjoy the delicate flavor of the dish - it's not too spicy." Veenu Chopra, M.D., New Delhi, India.

Yield: 5 servings (serving size: 1/2 cup)

Ingredients

• 1  tablespoon  vegetable oil
• 1  cup  chopped onion
• 2  garlic cloves, minced
• 1  cup  chopped tomato
• 1/4  teaspoon  salt
• 1/4  to 1/2 teaspoon black pepper
• 1/4  teaspoon  ground red pepper
• 2  cups  cauliflower florets

Preparation

Heat oil in a medium nonstick skillet over medium-high heat. Add onion and garlic; sauté for 5 minutes or until lightly browned. Add the tomato, salt, and peppers; sauté 2 minutes. Add cauliflower. Cover, reduce heat, and simmer for 12 minutes or until tender.

Nutritional Information

Calories:

57 (47% from fat)

Fat:

3g (sat 0.7g,mono 0.8g,poly 1.4g)

Protein:

1.6g

Carbohydrate:

7.2g

Fiber:

2.1g

Cholesterol:

0.0mg

Iron:

0.5mg

Sodium:

134mg

Calcium:

20mg