Prep 30 mins
Cook 10 mins
Very attractive on the table at Christmas time and the flavours are wonderful. This also came from the 1973 Good Housekeeping cookbook.
- 1 medium cauliflower
- 1 pinch salt
- 1 small onion
- 1⁄2 lb firm tomatoes
- 1 ounce butter (try 1 tablespoon)
- 1 garlic clove
- fresh ground black pepper
- 1 tablespoon chopped parsley
- 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.
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!
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.