SAUTE'ED CAULIFLOWER AND TOMATOES

By JoyceW-2

PointsPlus Value: 2

Yields about 1 cup per serving.

Ingredients

• 4 teaspoons olive oil, divided
• 8 cups cauliflower, florets
• 1/4 cup water
• 2 cups grape tomatoes, halved
• 1 tablespoon mined garlic
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

Step 1

In a large, deep, 12 inch nonstick skillet, heat 2 tablespoons of oil over medium-high heat. Add cauliflower; cover and cook, stirring occasionally and adding a tablespoon or two of water if needed, until cauliflower is golden in spots and almost tender, about 6 to 8 minutes.

Add remaining 2 teaspoons oil, tomatoes, garlic, salt and pepper, cook, stirring, until tomatoes soften and cauliflower is tender, about 3 minutes.