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Cauliflower in Red Wine (P, KLP, TNT)
Source: "The Great Chefs of America Cook Kosher"
Serves: about 6

1 head cauliflower, broken into florets
1 clove garlic, smashed (I use the chopped garlic)
black pepper
4 tablespoons olive oil (I used corn oil)
3/4 cup red wine

Preheat over to 350°F.

Toss florets with olive oil, garlic, salt and pepper. Place in deep oven proof dish (aluminum is fine). Pour red wine over all.

Cover with foil and bake until vegetable is tender. The cookbook says 30 minutes, I found one hour was more to our liking.

Poster's Notes:
This should be obvious, but I made the mistake of opening a bottle of very dry wine which I didn't love, and although the dish was delicious, it would have been even better if I had used a wine I liked.

Posted by Elaine Rockoff

Nutritional Info Per Serving: N/A