1. In a small pot, cook cauliflower in 1 cup boiling water for 8 minutes. Drain and set aside.
2. In a large frying pan, add oil, onion and garlic. Cook over medium high heat for 3 minutes
or until onion is tender. Stir often.
3. Add cooked cauliflower, snap peas, red pepper, mushrooms and salt.
4. Cook for 5 minutes on medium heat, stir often.
5. Serve and enjoy!
6. Refrigerate leftovers.
NotesFor the best buy, choose cauliflower that is firm and heavy with a white and creamy color. To prepare cauliflower, wash and trim florets from stalks. To keep fresh, store in the refrigerator, unwashed in a plastic bag for up to 1 week.
4 cups cauliflower florets
2 teaspoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 package (8 ounces) frozen sugar snap peas (or 1 cup fresh)
1 red pepper, cut into strips
1 cup sliced mushrooms
1/4 teaspoon salt (optional)