Cauliflower Niçoise

"Very attractive on the table at Christmas time and the flavours are wonderful. This also came from the 1973 Good Housekeeping cookbook."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
8
Yields:
1 bowl
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Divide cauliflower into florets and cook for 10 minutes; drain very well. Meanwhile have ready the niçoise mixture.
  • Peel onion and slice very thin,peel tomatoes, halve and seed and cut tomato into squares.
  • Melt the butter and fry the onion till soft. Stir in the tomato and the skinned and crushed garlic.
  • Heat through and season with pepper.
  • Arrange the cauliflower in a serving bowl and top with the tomato mixture.
  • Enjoy!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I have been looking for some other way to cook cauliflower besides just steaming it or using cheese . This was a great recipe. I too steamed the cauliflower and I also added mushrooms to the onion and garlic, after the onions had cooked a bit. I didn't seed the tomatoe either. Everyone in the family liked it, including my teenage daughter!
     
  2. This was so simple I did not expect a lot, but it was great. Very good taste. I used one tomatoe did not take the seeds out. and steamed the Cauliflour.
     
Advertisement

RECIPE SUBMITTED BY

hi there!love to cook--used to live on a farm,entered many small country fairs with canning, baking(everything) knitting,crochet,and ceramics.I have won numerous ribbons in all colors.I have had 2 coffee trucks and prepared most food items carried,myself.I have managed a restaurant and was also the cook. If I had a month off--I would spend it cleaning my house.I currently have a home-cleaning business.I have 2 people working for me, and we keep very busy.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes