Italian Cauliflower

• 1 large head of cauliflower, washed and trimmed
• 2 tbsp butter
• 1/2 clove of garlic, minced
• 2 tsp flour
• 1 tsp salt
• 2 cups canned tomatoes (or fresh)
• 1 small green pepper, coarsely chopped
• 1/4 tsp oregano

Separate Cauliflower into flowerets. Put into a saucepan containing a small amount of boiling salted water. Cook, uncovered, 5 minutes. Cover and cook 8-10 minutes. Heat butter with garlic; stir in flour and salt and cook until bubbly. Add tomatoes and bring to boiling, stirring constantly; cook 1-2 minutes.
Mix in green pepper and oregano. Pour sauce over hot cauliflower.
About 6 servings.

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