1 head cauliflower, cut into florets
1 (15oz) can Italian stewed tomatoes
1 bell pepper, chopped
1 onion, chopped
1/4 cup (1/2 stick) butter
1 cup shredded cheddar cheese
Directions: In large saucepan, place cauliflower, stewed tomatoes, bell pepper, onion and butter.
Add about 2 Tbsps water, salt and pepper. Cook in saucepan with lid until cauliflower is done, about 10 to 15 minutes. Do not let cauliflower get mushy. Place in a 2-quart casserole, sprinkle cheese on top and bake at 350 degrees just until cheese melts.
Modifications:
-I did not have a bell pepper so I left it out.
Here's what you'll need:
Preheat the oven to 350 degrees.
Cut up the cauliflower.
Put it in a saucepan.
Cut up an onion.
Add the tomatoes.
Add butter, salt and pepper.
Cover and cook until fork-tender (about 15 minutes).
Pour into a baking dish.
Sprinkle with cheese and pop into the oven to melt (about 5 minutes).
Here's what you'll end up with:
Our Thoughts:
Scott has been on a cauliflower kick for a while now. When I saw this recipe in an old book, I thought I'd give it a try.
It was actually really good. The combination of the herbs in the Italian tomatoes with the cheese and cauliflower was perfect together. We had a chicken dish as the meat and the chicken with this tasted even better. I think that this could be tweaked into its own casserole. The cauliflower kind of takes the place of potatoes.
Overall, we enjoyed it and it was something different (which we all know is really hard to come by).
Hope you enjoy!
April
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