This is a side dish that I threw together to use up leftover ingredients. I cannot recall how long either of the main suspects had been sitting in there but it had been long enough that I was amazed that the peppers were still edible. I don't remember why I had initially bought them - it must have been for a specific recipe, since they're not in season and I don't usually care for them anyway. Whatever. That dish got scrapped and they were re-homed into this dish, which is ultimately a good thing because this dish was pretty darned good.
I added the vegetable broth to keep things from burning and I wound up using two cups. This may seem like a lot but in the end it was absolutely worth it. The cauliflower was perfectly tender and the garlic was nicely fragrant. It was an easy dish to whip up while I focused on the main dish and our daughter actually ate a lot of it, which is saying a lot some nights.
Cauliflower with Bell Peppers and Garlic (serves 4; approx. $2.03/serving)
1 head cauliflower, separated
3 green bell peppers, seeded and cut into matchsticks
9 garlic cloves, thinly sliced
2 tablespoons olive oil
2 cups low-sodium vegetable broth
- Large wok
- Heat the oil in the wok.
- Add the garlic and the bell peppers. Saute until the garlic is fragrant.
- Add the cauliflower. Saute until the cauliflower is coated in the pan mixture.
- Add the broth and bring to a boil.
- Reduce heat and simmer until the vegetables are tender. A lot of the broth should evaporate.