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

Heat oil in skillet. Add cauliflower and cook in covered pan over low heat 10 to 12 minutes, stirring occasionally. Add peas, salt and pepper. Cook and cover 20 minutes longer, separating peas with fork, if necessary. Stir in pimiento. 7 servings.