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.