Yield: 1 Servings
|1 large||Onion; chopped|
|1 can||(8 oz) tomato sauce|
Source: Amit Women cookbook/Efrat chapter (Chicago ARea) Cook whole cauliflower until medium done. (I nuked it the night before and then put it in the fridge). Separate into flowerets. In a pot, melt ¼ stick margarine. Add one lg. chopped onion and two cloves garlic, minced.
Saute lightely. Add 8 oz. can tomato sauce. Bring to a boil Add cauliflowerets. Simmer 15 - 20 minutes. Serve hot or cold.
Notes: I only stirred the cauliflowerets into the sauce and then put it in the oven for the two hours until we ate; it held up fine. I felt it needed a little more sauce and a little more kick - I added a squirt of ketchup and it added that little something.
Posted to JEWISH-FOOD digest by MUFFYMOM@... on Nov 8, 1998, converted by MM_Buster v2.0l.