4 Tbs. butter
1 onion, chopped
½ green pepper, chopped
3 Tbs. flour
2 c. cooked tomatoes
¼ tsp. salt
3 c. cooked cauliflower
Melt butter in a saucepan; add onion and pepper and brown lightly. Blend in flour, add tomatoes and salt. Heat to boiling point and cook 3 minutes, stirring constantly. Add cauliflower and heat through. Served on butter toast. Serves 6.
Creole Cauliflower Au Gratin: Place mixture in a casserole and cover with ½-c. grated cheese. Brown in oven. CAULIFLOWER WITH CARAMELIZED RED ONIONS
1½ Tbs. butter
2 large or 3 small to medium red onions (about 1 lb.), thinly sliced
1 tsp. balsamic vinegar
Kosher salt and freshly ground black pepper, to taste
1 head cauliflower (about 1½ lb.), separated into florets
2 Tbs. toasted pine nuts
Put butter in a heavy skillet over medium heat. Add onions and cook, stirring periodically, until the onions are a deep golden color, about 20 minutes. (The longer th...
To view the rest of this article, you must log in. If you do not have an account with us, please subscribe here.