Cauliflower With Tomatoes and Feta Cheese
Use frozen veggies to throw together this satisfying dish. And, with dinner ready in twenty minutes, you'll be even faster than Rachel Ray!
- 3 tablespoons olive oil
- 1 cup frozen chopped onions
- 1 teaspoon bottled minced garlic
- ¼ teaspoon crushed red pepper
- 1 14 ½-ounce can diced tomatoes
- 1 16-ounce package frozen cauliflower, defrosted
- 1 teaspoon sugar
- ¼ teaspoon salt
- ½ teaspoon pepper
- ¼ cup crumbled feta cheese
In a large skillet over medium heat, heat the olive oil.
Add the onion, garlic and crushed red pepper and cook until the onions are tender, about five minutes.
Add the tomatoes, cauliflower, sugar, salt and pepper, stirring well to mix.
Simmer for 10 minutes or until the cauliflower is cooked to desired tenderness.
Transfer to a serving dish, sprinkle with feta cheese and toss well to mix.
- Frozen broccoli florets and baby Brussels sprouts are good substitutions in this dish.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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