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Categories:Viewed: 4 - Published at: 3 years ago
Ingredients
- 1 (1 lb.) head cauliflower, broken into flowerets (2 c.)
- 1/2 medium green or sweet red pepper, cut into bite size strips
- 1 clove garlic, minced
- 1 Tbsp. margarine or butter
- 1/4 c. broken pecans, toasted
Method
- Cook cauliflower, covered, in a small amount of boiling water for 8 to 10 minutes or until crisp-tender.
- Drain.
- Transfer to a serving bowl.
- Meanwhile, in a medium skillet, cook green pepper and garlic in margarine until tender.
- Pour over cauliflower; toss.
- Stir in pecans.
- Serves 4.
