7 C. cauliflower florets (about 1 3/4 lbs)
1 T. white wine or chicken/vegetable broth
2 garlic cloves, minced
1/2 C. diced green bell pepper
1/2 C. diced red bell pepper
1/2 C. diced yellow bell pepper
2 T. sliced green onions
1/4 C. chopped fresh dill weed
2 tsp. Lemon juice
Pepper
2 tsp white wine vinegar

Steam cauliflower, covered, 8 minutes or until crisp-tender; drain and set cauliflower aside. Heat wine in a medium nonstick skillet over medium-high heat. Add garlic and next 4 ingredients; sauté 2 minutes. Stir in the dill weed and next 3 ingredients; cook 1 minute. Spoon over cauliflower.