“Very attractive on the table at Christmas time and the flavours are wonderful. This also came from the 1973 Good Housekeeping cookbook.”
READY IN:
40mins
SERVES:
4-6
YIELD:
1 bowl
UNITS:
US

Ingredients Nutrition

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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