Cauliflower With Tomatoes
|Cauliflower head||2 Pound (1 Medium-Size Head)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Yellow onion||1 Large, peeled and chopped|
|Cider vinegar||3 Tablespoon|
|Tomato||1 Large, peeled and chopped|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
1. Separate the cauliflower into small florets. Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the cauliflower. When the water returns to a boil, remove the cauliflower and drain.
2. Put the vegetable oil, olive oil, and cauliflower into a 12-inch skillet and cook uncovered, over moderate heat until the edges of the cauliflower begin to brown—3 to 4 minutes.
3. Add the onion and continue cooking about 3 minutes. Add the vinegar and cover the skillet. Lower the heat and cook for another 3 or 4 minutes.
4. Add the tomato, oregano, basil, salt, and pepper. Cover and simmer until the cauliflower is tender—about 2 minutes. Do not overcook.
Serving size: Complete recipe
Calories 1189 Calories from Fat 765
% Daily Value*
Total Fat 87 g133.3%
Saturated Fat 11.6 g57.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1267.3 mg52.8%
Total Carbohydrates 97 g32.5%
Dietary Fiber 34.8 g139%
Sugars 26.9 g
Protein 23 g45.6%
Vitamin A 40.9% Vitamin C 744.8%
Calcium 31.7% Iron 39.3%
*Based on a 2000 Calorie diet