• 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, crushed
• 1/4 tsp. crushed red pepper
• 1/4 cup vegetable stock or water

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.

Per serving: calories 63, fat 3.0g, 38% calories from fat, cholesterol 0mg, protein 3.0g, carbohydrates 8.0g, fiber 4.2g, sugar 2.5g, sodium 39mg, diet points 1.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

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