| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Frugal01 |
4 |
servings |
INGREDIENTS
| 1 |
|
Head Cauliflower |
| 1 |
|
White-Wine Vinaigrette; see * Note |
|
|
Parmesan or Romano cheese; freshly grated |
|
|
Freshly-ground black pepper; to taste |
|
|
Salt; to taste |
INSTRUCTIONS
* Note: See the "White-Wine Vinaigrette" recipe which is included in
this collection.
Using a stainless-steel vegetable steamer, cook the cauliflower whole
until fork tender, about 15 minutes. Allow to cool, core it and break
it up into flowerets. Toss with the dressing, salt and pepper and top
with the cheese. This works well for a salad course with a nice
lettuce garnish. Or you may serve it as a vegetable course at any
time of the year. This recipe yields 4 servings.
Comments: I had this in a workers' restaurant in Italy. It had never
occurred to me to prepare such a thing. I think you will like it.
Children will prefer cauliflower this way because the flavor is much
milder when the vegetable is cold.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith As reprinted in the
07-31-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-27-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Been falsely accused of the most awful things? Then you know how God feels”