Cauliflower Creole recipe
information
Serve. the cauliflower with plainly cooked but not too bland meat: it would go well with fried liver and bacon.
ingredients
1 cauliflower
1 tablespoon vegetable oil
1 large onion, chopped
1 clove garlic, crushed (optional)
400 g (14 oz) can tomatoes
salt
25 g (1 oz) margarine or butter
1 large green pepper, deseeded and chopped
1/2 - 1 teaspoon Tabasco sauce
freshly ground black pepper
1 tablespoon vegetable oil
1 large onion, chopped
1 clove garlic, crushed (optional)
400 g (14 oz) can tomatoes
salt
25 g (1 oz) margarine or butter
1 large green pepper, deseeded and chopped
1/2 - 1 teaspoon Tabasco sauce
freshly ground black pepper
method
1. Heat the oil in a large saucepan, add the onion and garlic, if using, and fry for 2 - 3 minutes until just tender.
2. Stir in the tomatoes, breaking them up against the sides of the pan with a wooden spoon. Cover and simmer gently for 20-30 minutes.
3. Meanwhile, bring a pan of salted
water to the boil, plunge the cauliflower head down in it and cook for about 20 minutes until just tender. Heat the oven to 130C/250F/ Gas V2. Drain the cauliflower well, place on a warmed serving dish and keep hot in the oven.
4. Add the margarine and green
pepper to the tomato sauce, stir well and simmer for 5 minutes. Season to taste with Tabasco sauce, salt and pepper.
5. Pour a little of the sauce over the cauliflower, leaving some of the white flower showing. Pour the remaining sauce round the sides.
2. Stir in the tomatoes, breaking them up against the sides of the pan with a wooden spoon. Cover and simmer gently for 20-30 minutes.
3. Meanwhile, bring a pan of salted
water to the boil, plunge the cauliflower head down in it and cook for about 20 minutes until just tender. Heat the oven to 130C/250F/ Gas V2. Drain the cauliflower well, place on a warmed serving dish and keep hot in the oven.
4. Add the margarine and green
pepper to the tomato sauce, stir well and simmer for 5 minutes. Season to taste with Tabasco sauce, salt and pepper.
5. Pour a little of the sauce over the cauliflower, leaving some of the white flower showing. Pour the remaining sauce round the sides.
serving amount
serves 4
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