Cauliflower Provencal

1 cauliflower
1 sweet red pepper (diced)
2 tomatoes (coarsely chopped)
1/3 cup vegetable stock
1/4 cup sliced black olives
1/8 teaspoon each salt and pepper

Prepare and steam cauliflower 9 to 10 minutes or until just tender.
In a saucepan, combine red pepper, tomatoes, and stock. Bring to a boil over moderate heat. Cover pan and cook, stirring, about three minutes or until peppers are almost tender.
Add cauliflower and olives and toss to coat. Cover pan and continue to cook, stirring, 2 to 3 minutes or until cauliflower is tender. Season with salt and pepper.
Recipe makes four servings.
Nutrition information per serving:
Calories: 74
Fiber: 1g
Saturated Fat: 0g
Total Fat: 1g
Sodium: 127mg
Cholesterol: 0mg
Carbohydrate: 14g
Protein: 5g

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