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
135
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
5g
7%
Sugar
11g
12%
Saturated Fat
3g
13%
Carbohydrate, by difference
18g
14%
Protein
9g
20%
Vitamin A, RAE
707µg
100%
Vitamin C, total ascorbic acid
71mg
95%
Vitamin K (phylloquinone)
1118µg
100%
Calcium, Ca
481mg
48%
Choline, total
35mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Fluoride, F
27µg
1%
Folate, total
184µg
46%
Iron, Fe
9mg
50%
Magnesium, Mg
177mg
55%
Manganese, Mn
3mg
100%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
157mg
22%
Selenium, Se
1µg
2%
Sodium, Na
32mg
2%
Water
305g
11%
Zinc, Zn
2mg
25%

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.