1 tsp. Olive Oil
\n1\/4 C. chopped Red Bell Pepper
\n1\/4 C. chopped Scallion
\n1\/2 tsp. Flour
\n1\/4 C. Chicken Broth
\n1 tsp. White Wine
\n2 C. Cauliflower Florets, blanched
\n1\/2 oz. grated Parmesan Cheese
\n1 slice Bacon, cooked crisp & crumbled
\n1 tsp. chopped fresh Basil<\/p>\n
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.<\/p>\n
Yield: 2 servings
\nCalories: 105
\nFat: 6g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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;…<\/p>\n