Ratings & Reviews
This recipe is...
rich in veggies
lower in carbs
1 tablespoon olive oil
1 teaspoon crushed garlic
4 cups cauliflower florets, blanched
1/4 cup thinly sliced red bell pepper strips
salt to taste
freshly ground black pepper
2 tablespoons toasted walnuts
1. Heat the olive oil in a 10" skillet over medium-low heat.
2. Add the garlic and cook for 1 minute. Add the red pepper strips and cook one minute more.
3. Add the cauliflower, salt and pepper and sauté with the olive oil and garlic until the cauliflower becomes tender, about 4 to 5 minutes. Remove from the skillet, sprinkle with toasted walnuts and serve.
Serving Size: about 1 cup
Number of Servings: 4
|Fat||6 g||Fiber||3 g|
|Protein||3 g||Saturated Fat||1 g|
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