Ingredients

6 servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

nutrition information

Step 3

Calories: 78

　　

Step 4

Total Fat: 4g

　　

Step 5

Protein: 2g

　　

Step 6

Carbohydrates: 9g

　　

Step 7

Fiber: 3g

　　

Step 8

Sodium: 70mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).