PointsPlus Sautéed Cauliflower and Tomatoes Recipe

PointsPlus Sautéed Cauliflower and Tomatoes Recipe
Staff Writer
Sautéed Cauliflower and Tomatoes

Here’s a nice alternative to steamed cauliflower. The tomatoes change things up a bit and add another dimension of sweetness and acidity to this healthy dish.

6
Servings
438
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4  teaspoons  extra-virgin olive oil
  • 8  cups  fresh cauliflower florets
  • 2  cups  grape tomatoes, halved
  • 1  tablespoon  garlic, minced
  • 3/4  teaspoons  kosher salt
  • 1/2  teaspoon  freshly ground black pepper

Directions

In a large, deep 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the cauliflower. Cover and cook, stirring occasionally and adding 1-2 tablespoons water, if needed, until the cauliflower is golden in spots and almost tender, about 6-8 minutes.

Add the remaining oil, tomatoes, garlic, salt, and pepper. Cook, stirring, until the tomatoes soften and cauliflower is tender, about 3 minutes.

Nutritional Facts

Total Fat
14g
20%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
195mg
65%
Carbohydrate, by difference
3g
2%
Protein
70g
100%
Vitamin B-12
2µg
83%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
28mg
3%
Choline, total
236mg
56%
Fiber, total dietary
1g
4%
Iron, Fe
3mg
17%
Magnesium, Mg
77mg
24%
Niacin
20mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
707mg
100%
Riboflavin
1mg
91%
Selenium, Se
101µg
100%
Sodium, Na
364mg
24%
Thiamin
3mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
187g
7%
Zinc, Zn
6mg
75%

Cauliflower Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cauliflower Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.