Thursday, December 30, 2010

Stewed Cauliflower - 2 points

If you want to come up with a new name for this dish, that would be great. I can't think of anything at the moment and something this good should not have such an unappetizing moniker.

Stewed Cauliflower
1 large cauliflower
2 cans stewed tomatoes with onions, celery, and green peppers
3 cloves garlic, minced
2 tsp olive oil
4 tbsp white vinegar
1 bay leaf
1/4 cup fresh rosemary
salt and pepper to taste

1. Clean the cauliflower and separate the florets.  Soak florets in salted water for twenty minutes. Drain and rinse. Place cauliflower in a microwave safe steamer with 1/4 cup of water; microwave on high for three minutes. (This just decreases the cooking time of the overall dish and is not a necessary step if you are not in a hurry to serve dinner to a hungry nephew.) Drain water and set aside.
2. Heat oil in a heavy saucepan over medium heat; add garlic and saute until it begins to brown.
3. Add tomatoes, vinegar, bay leaf, rosemary, salt, and pepper to saucepan. Heat to boiling.
4. Add cauliflower; simmer until sauce has thickened.
5. This recipe makes four, 2 point servings.

I use my handy-dandy Pampered Chef steamer to steam vegetables in the microwave. I love Pampered Chef because it makes my life easier! This steamer is one of my favorite products.

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