Guest guest Posted January 13, 2001 Report Share Posted January 13, 2001 This appears to not be posting from the first time I tried. For some reasons, eGroups often rejects my posts saying they contain HTML, when they *don't*, but it's never happened mailing directly from MC before now. I had a website link in the post which may be why. Now I'm trying by sending this from Outlook Express. Anyway -- I formatted these recipes from the cookbook, Recipes from a Vegetarian Goddess " which I got from Tiffany Refior's site: http://www.vegetarian.about.com This was the first one, and I posted a few others also: * 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. - - - - - - - - - - - - - - - - - - - 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 Quote Link to comment Share on other sites More sharing options...
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