Cauliflower Baked with Wine and Tomatoes

[Guest guest]

I formatted the recipes from the cookbook " Recipes from a Vegetarian Goddess "

which Tiffany Refior reviewed on her webiste (http://www.vegetarian.about.com).

Here's the first one:

 

 

* Exported from MasterCook *

 

Cauliflower Baked with Wine and Tomatoes

 

Recipe By :Recipes from a Vegetarian Goddess

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra virgin olive oil

1 large onion -- sliced

6 garlic cloves -- minced

4 cups chopped cauliflower

1 28 oz can Italian plum tomatoes -- coarsely chopped, with liquid

1/2 cup dry red wine

2 tablespoons capers -- rinsed

1 teaspoon rosemary

2 tablespoons chopped fresh Italian parsley

sea salt

black pepper -- freshly ground

Asiago cheese -- freshly shredded

 

Preheat your oven to 350 degrees. Heat the olive oil in a large skillet over

medium heat and saute the onion for 5 minutes, until soft. Add the garlic and

cauliflower and saute for 3-5 minutes. Remove from heat. Add the tomatoes, wine,

capers, herbs, sea salt, and pepper. Mix well.

 

Pour the vegetable mixture into an oiled baking dish. Top with shredded Asiago.

Bake for 30-35 minutes, or until the cauliflower is fork-tender and the sauce is

bubbling.

 

 

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Per Serving (excluding unknown items): 92 Calories; 5g Fat (52.6% calories from

fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 50mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

NOTES : Even those who are not particularly fond of cauliflower may be tempted

by this tasty baked casserole infused with the flavors of garlic, wine,

rosemary, and capers. Serve it on the night of the Wine Moon and toast Hathor,

the Egyptian Sky Goddess of love, art, and beauty.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0