1 tsp. Olive Oil
1/4 C. chopped Red Bell Pepper
1/4 C. chopped Scallion
1/2 tsp. Flour
1/4 C. Chicken Broth
1 tsp. White Wine
2 C. Cauliflower Florets, blanched
1/2 oz. grated Parmesan Cheese
1 slice Bacon, cooked crisp & crumbled
1 tsp. chopped fresh Basil

In 9″ skillet, heat oil; add bell pepper and scallions and cook over medium-high heat, stirring frequently, until bell pepper is tender-crisp, 1-2 minutes. Sprinkle flour over vegetables and stir quickly to combine; cook, stirring constantly, for 1 minute. Add broth and wine and, stirring constantly, bring mixture to a boil. Reduce heat to low and stir in remaining ingredients; cook until thoroughly heated, 2 – 3 minutes.

Yield: 2 servings
Calories: 105
Fat: 6g
Fiber: 4g