1. In a small pot, cook cauliflower in 1 cup of boiling water for 8 minutes.  Drain and set aside.
2. In a large frying pan, add oil, onion and garlic.  Cook over medium high heat for 3 minutes or until onion is tender.  Stir often.
3. Add cooked cauliflower, snap peas, red pepper, mushrooms and salt.
4. Cook for 5 minutes on medium heat, stirring frequently. 
5. Serve and enjoy!
6. Refrigerate leftovers.

Total Fat 1.5g

For the best buy, choose cauliflower that is firm and heavy with a white and creamy color.

To prepare cauliflower, wash and trim florets from stalks.

To keep fresh, store in the refrigerator, unwashed in a plastic bag, for up to 1 week.

Cauliflower contains vitamin C, which is good for fighting colds and healing cuts.

Easy Additions

Eat raw cauliflower with a low-fat salad dressing for a healthy, crunchy snack.

Add cauliflower to any veggie stir-fry recipe.

Use cooked cauliflower in soups, stews, or pasta dishes.

Remember to rinse all fruits and vegetables before using. 

2 potatoes, cut into chunks
3 cups cauliflower florets
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup low-fat milk*
Salt and pepper to taste
1/2 teaspoon garlic powder (optional)

1. In a large pot, bring 4 cups of water to a boil.
2. Add potatoes and cook for 5 minutes.
3. Add cauliflower and cook for 5 more minutes.  Drain
4. In a large mixing bowl, add potatoes, cauliflower, and grated cheese.  Mash with a fork until well blended.
5. Add milk, salt, pepper and garlic powder.  Mix well.
6. Serve and enjoy!
7. Refrigerate leftovers.

*If using nonfat dried milk (NFDM), mix 2/3 cup of water with 4 tablespoons of NFDM and add to recipe.

Total Fat 1.5g