2 tbsp. salad oil
2 c. sm. fresh cauliflowerets
2 (10 oz.) pkg. frozen peas
1/2 tsp. salt
Dash pepper
2 tbsp. chopped pimento

Heat oil in skillet. Add cauliflowerets and cook covered over low heat 10-12 minutes, stirring occasionally. Add peas, salt and pepper. Cover and cook 10 minutes longer, separating peas with fork if necessary. Stir in pimento. Serves 8.