Mexican Cauliflower
|
| |
| Recipe By :Craig Claiborne |
| Serving Size : 4 Preparation Time :0:00 |
| Categories : Casserole Cauliflower |
| Olives, green Tomato |
| Tomato sauce Vegetable |
| |
| |
| | amount Measure Ingredient -- Preparation Method |
| -------- ------------ -------------------------------- |
| 1 head | Cauliflower Flowerets -- cooked until barely tender |
| 1-1/2 cup | Tomato Sauce |
| 2 Tbsp | Parsley -- chopped |
| 1/8 tsp | Ground Cloves |
| 1/4 tsp | Cinnamon |
| 1 Tbsp | Capers |
| 2 Tbsp | Olives -- chopped |
| 3 Tbsp | Cheese |
| 2 Tbsp | Bread Crumbs |
| 1 Tbsp | Olive Oil |
| |
| Combine everything except cheese, crumbs, and oil into a heatproof baking dish. |
| |
| Sprinkle with remaining ingredients and bake until brown. |
| |
| Description: "With tomato sauce, cinnamon, capers, and cheese" |
| Cuisine: "Mexican" |
| Source: "The New York Times Cookbook" |
| - - - - - - - - - - - - - - - - - - - |
| |
| Per Serving (excluding unknown items): 78 Calories; 4g Fat (45.0% calories from |
| fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 643mg |
| Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 1 Fat; 0 Other |
| Carbohydrates. |
| |
| |
| (ID: 80749) Mirror: rec.food.recipes: Thu, Aug 22, 2002 |