Recipe information
Yield
6 servings
Ingredients
1 medium or large head cauliflower, cut into bite-size pieces
1 tablespoon extra virgin olive oil
1/3 cup oil-packed sliced sun-dried tomatoes
Salt and freshly ground pepper to taste
Sliced fresh basil leaves, optional
Preparation
Step 1
Combine the cauliflower with 1/2 cup water in a large skillet or stir-fry pan. Cover and steam over medium heat until tender but still firm, about 8 minutes.
Step 2
Drain any water from the pan, then drizzle in the olive oil. Stir in the sun-dried tomatoes and cook for 2 to 3 minutes longer. Season with salt and pepper, top with basil if desired, and serve.
nutrition information
Step 3
Calories: 78
Step 4
Total Fat: 4g
Step 5
Protein: 2g
Step 6
Carbohydrates: 9g
Step 7
Fiber: 3g
Step 8
Sodium: 70mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
