1 1/4 lbs
red bell pepper, seeded and cut into 1/2 inch strips
garlic cloves, minced
red pepper, crushed
1/4 cup vegetable stock or 1/4 cup
- Heat oil in a heavy nonstick skillet over medium high heat.
- Saute next 4 ingredients 2-3 minutes, stirring frequently.
- Add stock, cover skillet and cook another 3-4 minutes or until cauliflower is tender.