Cauliflower dish

Yield: 1 Servings

Measure Ingredient
1 Whole cauliflower
1 large Onion; chopped
2 Cloves garlic
¼ Stick margarine
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.

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