Cauliflower Mexicana

This is a spicy version of cauliflower cheese, which will delight those who like really piquant dishes.

1 medium-sized cauliflower, in

flowerets

1 tablespoon butter 1 medium-sized onion, finely sliced 5 oz. canned tomato puree mixed

with 5 fl. oz. water

1 teaspoon mild chilli powder

1 tablespoon capers

2 tablespoons chopped fresh parsley

3 tablespoons breadcrumbs

3 tablespoons grated Parmesan

cheese

1 tablespoon olive oil

Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).

Prepare, boil and drain the cauliflower flowerets.

Melt the butter in a small frying-pan over low heat, add the sliced onion and cook for 5 minutes, or until it is trans-

parent but not brown.

Put the onion in a flameproof casserole with the tomato puree and water, chilli powder, capers and parsley. Stir with a metal spoon and bring the mixture to a boil over moderate heat on top of the stove. Add the cauliflower and stir to coat the flowerets well. Sprinkle the top with the breadcrumbs, cheese and olive oil and bake, in the middle of the oven, for

10 to 15 minutes, or until the cheese and crumb mixture is a golden brown.

Serve at once.

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