CREOLE CAULIFLOWER

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...