Cauliflower Niçoise Recipes

CAULIFLOWER NIçOISE

Cauliflower Niçoise image

Very attractive on the table at Christmas time and the flavours are wonderful. This also came from the 1973 Good Housekeeping cookbook.

Provided by carol ann in canada

Categories Cauliflower

Time 40m

Yield 1 bowl, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

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

Steps:

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!

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