Nutty Cauliflower
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 398. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 1-pound head cauliflower, broken into flowerets (2 cups)
- 1/2 medium green or sweet red pepper, cut into bite-size strips
- 1 clove garlic, minced
- 1 tablespoon margarine or butter
- 1/4 cup broken pecans, toasted
Instructions
- Cook cauliflower, covered, in a small amount of boiling water for 8 to 10 minutes or till crisp-tender. Drain; transfer to a serving bowl.
- Meanwhile, in a medium skillet cook green pepper and garlic in margarine till tender. Pour over cauliflower; toss. Stir in pecans.
- Microwave directions: In a 1-quart casserole micro-cook garlic and margarine, uncovered, on 100% power (high) for 30 to 40 seconds or till margarine is melted. Add uncooked cauliflower and green pepper. Cook, covered, on high for 6 to 8 minutes or till vegetables are crisp-tender, stirring once. Stir in pecans.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Roasted cauliflower with red pepper relish. Nuttiness with acid brightness. #vegetables #vegetarian #dceats #food #foodie" by Sean Hackbarth; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/89575217@N00/27863353525. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.