PHILLY.INQUIRER
1 tb CHOPPED ONION
2 tb CHOPPED GREEN PEPPER
1    SMALL CLOVE GARLIC CRUSHED
1 c  CHERRY TOMATOES HALVED
2 tb ITALIIAN SALAD DRESS
1/2 ts SALT
3 c  SMALL FRESH CAULIFLOWERETS

IN AN 8″ SKILLET,COOK ONION AND GARLIC IN SALAD DRESSING TILL TENDER;ADD
CAULIFLOWERETS AND 1/4 CUP WATER.COOK,COVERED,OVER LOW HEAT FOR 10
MINUTES.ADD GREEN PEPPER;COOK TILL CAULIFLOWER IS TENDER,ABOUT 5
MINUTES.STIIR IN REMAINING INGREDIENTS;HEAT THROUGH.SERVES 6