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4 tsp (4 g each) Oil, olive, extra-virgin, divided
8 cup(s) (100 g each) Cauliflower, fresh or frozen, raw, fresh, florets
¼ cup(s) (237 g each) Water or mineral water
2 cup(s) (149 g each) Grape tomatoes, halved
1 Tbsp (8 g each) Minced garlic
¾ tsp (4 g each) Kosher salt
½ tsp (2 g each) Pepper, black, freshly ground
In a large, deep, 12-inch nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add cauliflower; cover and cook, stirring occasionally and adding a tablespoon or two of water if needed, until cauliflower is golden in spots and almost tender, about 6 to 8 minutes.
Add remaining 2 teaspoons oil, tomatoes, garlic, salt and pepper; cook, stirring, until tomatoes soften and cauliflower is tender, about 3 minutes. Yields about 1 cup per serving.
2 points per serving = 1 cup
Comments
2 points per serving = 1 cup