2 tbsp. butter
4 c. thinly sliced cauliflower
1 c. thinly sliced celery
1 tbsp. instant toasted onions
1 tbsp. chicken
Seasoned stock base
1/2 c. dry white wine
1/2 tsp. salt
Dash pepper
1 tsp. Accent

Melt butter in a large heavy pan, add cauliflower, celery and onion. Combine chicken stock with wine, Accent, salt and pepper. Pour over vegetables. Cook quickly over heat, turning constantly with wide spatula or pancake turner. Cook until vegetables are barely tender, and still crisp, about 7 or 8 minutes. Serve at once.