Ingredients:
(Source: slightly adapted from Pegasus Pantry-Favorite Recipes of Reader's Digest Employees cookbook-recipe submitted by Jo Nolan)
1 head cauliflower
1 Tbsp. butter
3 Tbsp. olive oil
2 garlic cloves, minced, then "pasted"
2 Tbsp. chopped fresh parsley
1 Tbsp. tomato paste
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
6 Tbsp. water
1/2 c. grated Parmesan cheese
Separate cauliflower into florets and trim the stems. Heat the butter and olive oil in a large saucepan. Add the garlic and chopped parsley; stir constantly for 30 seconds. Add the cauliflower and stir to coat with the oil/butter mixture. Add the tomato paste, salt, pepper and water and stir until the cauliflower is evenly coated with the tomato paste. Cover and cook on low heat for 10-20 minutes or until the cauliflower is tender. The cook time depends on how big the pieces of cauliflower are and how soft you want it. Mine took about 15 minutes. Sprinkle the Parmesan cheese over top just before serving. I sprinkled it with the cheese then covered the pan and let it sit a few minutes before I spooned it into a serving bowl.
I can't remember but I think Carol sent me this recipe.
(Source: slightly adapted from Pegasus Pantry-Favorite Recipes of Reader's Digest Employees cookbook-recipe submitted by Jo Nolan)
1 head cauliflower
1 Tbsp. butter
3 Tbsp. olive oil
2 garlic cloves, minced, then "pasted"
2 Tbsp. chopped fresh parsley
1 Tbsp. tomato paste
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
6 Tbsp. water
1/2 c. grated Parmesan cheese
Separate cauliflower into florets and trim the stems. Heat the butter and olive oil in a large saucepan. Add the garlic and chopped parsley; stir constantly for 30 seconds. Add the cauliflower and stir to coat with the oil/butter mixture. Add the tomato paste, salt, pepper and water and stir until the cauliflower is evenly coated with the tomato paste. Cover and cook on low heat for 10-20 minutes or until the cauliflower is tender. The cook time depends on how big the pieces of cauliflower are and how soft you want it. Mine took about 15 minutes. Sprinkle the Parmesan cheese over top just before serving. I sprinkled it with the cheese then covered the pan and let it sit a few minutes before I spooned it into a serving bowl.
I can't remember but I think Carol sent me this recipe.
I love Cauliflower and I will try this. I use Cauliflower as my mashed potatoes..Thank you for posting this..
ReplyDeleteI had this hanging out in my recipes to make and glad I finally made it. Think you will like it.
DeleteSounds like a good one Linda. I am not usually a fan of cooked veggies, but I will keep this one as one I might try.
ReplyDeleteMyra, if you cut the cauliflower into smaller pieces you won't have to cook them as long.
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