- prep 10 min cook 13 min
- serves 4
- 1 small head cauliflower or 3 cups frozen cauliflower
- 1 tablespoon olive or vegetable oil
- 1 stalk celery, thinly sliced
- 2 tablespoons cider vinegar
- 2 tablespoons lower-sodium chicken broth or water
- 1 tablespoon chopped drained canned pimientos
- 1 teaspoon sugar
- 1⁄4 teaspoon dried thyme leaves
- 1⁄8 teaspoon black pepper
How to make it 23 minutes
Cut fresh cauliflower into flowerets. In a large saucepan, bring 1⁄2 inch of lightly salted water to a boil over high heat. Add the cauliflower. Lower the heat and simmer, covered, for 8 to 10 minutes or until crisp-tender. (Or, cook the frozen cauliflower according to package directions.) Drain; transfer cauliflower to a serving bowl.
Meanwhile, in a small saucepan, heat the oil over moderate heat. Add the celery and cook for 5 minutes or until tender. Stir in the vinegar, chicken broth, pimientos, sugar, thyme, and pepper. Drizzle over the cauliflower and toss until mixed.
Nutritional Information(per serving)
- Calories: 58
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 22mg
- Carbs: 6g
- Protein: 2g
- Fiber: 2g
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