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Cauliflower Creole

Serve. the cauliflower with plainly cooked but not too bland meat: it would go well with fried liver and bacon.

ingredients

serves 4
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

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.

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