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Creole Cauliflower

Yield 6 servings


  • 1 small head cauliflower
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1/4 cup butter or margarine
  • 3 tablespoons all-purpose flour
  • 1 (14 1/2-ounce) can whole tomatoes, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup (2 ounces) shredded Cheddar cheese

How to Make It

  1. Wash cauliflower and break into flowerets. Cook, covered, in a small amount of boiling salted water 10 minutes or until crisptender; drain. Set aside.

  2. Sauté onion and green pepper in butter in a large saucepan until tender; add flour, stirring well. Cook 1 minute, stirring constantly. Stir in cauliflower, tomatoes, salt, and pepper, mixing well. Cook over medium heat 3 minutes or until thoroughly heated.

  3. Spoon mixture into a 1 1/2- quart casserole; top with cheese. Bake at 350° for 5 minutes or until cheese melts.

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