Total Calories: 100
Trim and core cauliflower and cut into small flowerets and dice the stems. Heat butter (substitute with margarine or vegetable oil) in wok or skillet. Toss cauliflower in pan until coated with oil. Cover pan, reduce heat to low and cook 3 to 5 minutes or until crisp-tender, stirring occasionally. Sprinkle with one or more of the following herbs: thyme, rosemary, savory, marjoram, or basil. Add additional butter, if desired.
Note: A clove of minced garlic may be added to pan, if desired.
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