Instructions: Steam cauliflower, covered, 8 minutes or until crisp-tender; drain and set cauliflower aside.

Heat oil in a medium nonstick skillet over medium-high heat. Add garlic and next 4 ingredients; saute 2 minutes. Stir in the dillweed and next 2 ingredients; cook 1 minute. Spoon over cauliflower.

Yield: 7 servings

(serving size: 1 cup).

Ive included below the nutritional info. as it appeared in the magazine.

However, if you omit the olive oil it should be vlf.

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