Sauteed Cauliflower with Sun-Dried Tomatoes and Basil
- 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
- 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.
- 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.
- Calories: 78
- Total Fat: 4g
- Protein: 2g
- Carbohydrates: 9g
- Fiber: 3g
- Sodium: 70mg
head cauliflower, extra virgin olive oil, tomatoes, salt, fresh basil
Taken from www.epicurious.com/recipes/food/views/sauteed-cauliflower-with-sun-dried-tomatoes-and-basil-390488 (may not work)