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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Very attractive on the table at Christmas time and the flavours are wonderful. This also came from the 1973 Good Housekeeping cookbook. Ingredients:
1 medium cauliflower |
1 pinch salt |
1 small onion |
1/2 lb firm tomato |
1 ounce butter (try 1 tablespoon) |
1 garlic clove |
fresh ground black pepper |
1 tablespoon chopped parsley |
Directions:
1. Divide cauliflower into florets and cook for 10 minutes; drain very well. Meanwhile have ready the niçoise mixture.
2. Peel onion and slice very thin,peel tomatoes, halve and seed and cut tomato into squares.
3. Melt the butter and fry the onion till soft. Stir in the tomato and the skinned and crushed garlic.
4. Heat through and season with pepper.
5. Arrange the cauliflower in a serving bowl and top with the tomato mixture.
6. Enjoy!
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