2 tbsp. salad oil
2 c. sm. fresh cauliflowerettes
2 (10 oz.) pkgs. frozen peas
1/2 tsp. salt
2 tbsp. chopped canned pimientos

Heat oil in skillet. Add cauliflowerettes and cook over low heat 10 to 12 minutes; stir occasionally. Add peas, salt and dash pepper; cover. Cook 10 minutes, stir in pimientos. Serves 8.