Cauliflower With Tomatoes Recipe
Ingredients
| 1 medium-size head cauliflower (about 2 pounds) | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Yellow onion | 1 Large, chopped | |
| Cider vinegar | 3 Tablespoon | |
| Tomato | 1 Large, chopped | |
| Dried oregano | 1/2 Teaspoon, crumbled | |
| Dried basil | 1/2 Teaspoon, crumbled | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
Directions
1. Separate the cauliflower into small florets. Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the cauliflower. When the water returns to a boil, remove the cauliflower and drain.
2. Put the vegetable oil, olive oil, and cauliflower into a 12-inch skillet and cook uncovered, over moderate heat until the edges of the cauliflower begin to brown—3 to 4 minutes.
3. Add the onion and continue cooking about 3 minutes. Add the vinegar and cover the skillet. Lower the heat and cook for another 3 or 4 minutes.
4. Add the tomato, oregano, basil, salt, and pepper. Cover and simmer until the cauliflower is tender—about 2 minutes. Do not overcook.
2. Put the vegetable oil, olive oil, and cauliflower into a 12-inch skillet and cook uncovered, over moderate heat until the edges of the cauliflower begin to brown—3 to 4 minutes.
3. Add the onion and continue cooking about 3 minutes. Add the vinegar and cover the skillet. Lower the heat and cook for another 3 or 4 minutes.
4. Add the tomato, oregano, basil, salt, and pepper. Cover and simmer until the cauliflower is tender—about 2 minutes. Do not overcook.
Chef
