Skillet-Roasted Cauliflower and Squash | Midwest Living
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Skillet-Roasted Cauliflower and Squash

Skillet-Roasted Cauliflower and Squash

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  • Makes: 4 servings
  • Prep 15 mins
  • Cook 20 mins

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Ingredients

  • 4 cups cauliflower florets
  • 1 tablespoon olive oil
  • 1 medium zucchini and/or yellow summer squash, halved lengthwise and cut crosswise into 1/2-inch thick slices (about 1 1/2 cups)
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

Directions

  1. In a large nonstick skillet cook cauliflower, covered, in hot oil over medium heat for 15 minutes, stirring occasionally. Turn heat to medium-low if cauliflower browns too quickly. Add zucchini, salt, and pepper; toss to coat. Cover and cook for 5 to 10 minutes more or until vegetables are just tender and lightly browned, stirring occasionally.

Nutrition Facts

(Skillet-Roasted Cauliflower and Squash)

Servings Per Recipe 4, Thiamin (mg) 0, Riboflavin (mg) 0, vit. A (IU) 97, vit. C (mg) 54, sugar (g) 3, pro. (g) 3, Trans fatty acid (g) 0, fiber (g) 3, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, Carb Choice () 1, chol. (mg) 0, Fat () 1, sat. fat (g) 1, cal. (kcal) 63, iron (mg) 1, Fat, total (g) 4, Vegetables () 1, Potassium (mg) 432, calcium (mg) 30, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 108, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 73, Niacin (mg) 1, carb. (g) 7

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