PG tested

• 1 tablespoon olive oil
• 1 teaspoon crushed garlic
• 4 cups cauliflower florets, blanched
• 1/4 cup red bell pepper, thinly sliced into strips
• Salt and freshly ground black pepper to taste
• 2 tablespoons toasted walnuts

Heat the olive oil in a 10-inch skillet over medium-low heat.

Add the garlic and cook for 1 minute. Add the red pepper strips and cook 1 minute more.

Add the cauliflower, salt and pepper and saute until the cauliflower becomes tender, about 4 to 5 minutes. Remove from the skillet, sprinkle with toasted walnuts and serve.

-- "Fast & Fit: Eating Well for Today's Busy Lifestyle" by Ellen Haas (Hatherleigh, 2007)