Recipe by carol ann in canada
Very attractive on the table at Christmas time and the flavours are wonderful. This also came from the 1973 Good Housekeeping cookbook.
Top Review by TammyLee Johnson
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!
- 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
Directions See How It's Made
- 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.