- 1 head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green pepper, chopped
- 2 cloves garlic, chopped
- 8 ounces canned tomatoes, chopped
- Salsa to taste
- Salt and pepper to taste
COOK THE CAULIFLOWER by steaming in a vegetable steamer or boiling in salted water, cooking to the 'al dente' stage where it's cooked through but not soft. Chop fine.
MEANWHILE in a large skillet, heat the olive oil on MEDIUM til shimmery. Add the onion and green pepper and cook, stirring often, until golden. Add the tomatoes and stir in. When the cauliflower is cooked, stir it in and continue to cook, breaking up the cauliflower and tomatoes with the edge of a spatula while stirring. After cooking awhile, stir in the salsa. Keep cooking, keep tasting, adding more salsa and salt and pepper as needed. The dish is 'done' when the liquid has cooked off, the salsa and seasoning are perfect, and the rest of supper is done too!
Per Cup: 92Cal; 3g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 257mg Sodium; 15g Carb; 5g Fiber; 7g Sugar; 4g Protein; Weight Watchers 1 point