1 small head each cauliflower and broccoli, cut into florets
2 Tbs. olive oil
1 each red and yellow sweet peppers, cut in thin strips
2 cloves garlic, minced
2 Tbs. freshly grated Parmesan cheese
salt and pepper to taste
more Parmesan for garnish

Cook cauliflower and broccoli in large saucepan of salted boiling water until just tender-crisp. Drain. (If making ahead, refresh in cold water; drain well, set aside at room temp. for up to 2 hours.)

In large skillet, over med. high heat, heat oil. Add peppers, cook, stirring until tender-crisp, about 2 min. Add garlic, cook, stirring for about 20 sec. (do not brown.)

Add cauliflower, broccoli, grated Parmesan, a little salt and a generous grinding of pepper, cook, stirring, until heated through. Place in serving bowl, and top with more Parmesan if desired.

Recipe says it serves 8 at 82 cal. each, 4.5g. Fat, 8g. Carb, 4g. Protein, 3 g. fiber. Excellent source vitamin C, folate, Good source vit A.

This recipe was contributed by Maggie A from the Radiant Recovery Community Forum.
From Homemaker’s Magazine, October 2000, page 150, Transcontinental Publishing.