Recipe by Cooking Light November 1995


Recipe Summary

8 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Bring 3 quarts of water to a boil in a large Dutch oven. Add the cauliflower, and cook for 3 minutes. Add green beans, carrot, and chayote; cover and cook an additional 4 minutes. Drain and rinse under cold water; drain well, and set aside.

  • Heat oil in pan over medium heat. Add onion, bell pepper, and garlic; cover and cook for 8 minutes or until tender, stirring occasionally. Add cauliflower mixture, salt, cumin, and pepper; cover and cook an additional 5 minutes or until thoroughly heated. Remove from heat, and stir in cilantro.

  • Note: Zucchini can be substituted for chayote, if desired.

Nutrition Facts

61 calories; calories from fat 31%; fat 2.1g; saturated fat 0.4g; mono fat 0.5g; poly fat 0.9g; protein 2g; carbohydrates 10.1g; fiber 2.9g; iron 1.2mg; sodium 236mg; calcium 41mg.