- 1 medium-size cauliflower
- 2 tablespoons [30 mL] milk or water
- 1/2 cup [115 g] grated cheese
- 1/4 cup [60 mL] finely chopped parsley
- 3 tablespoons [45 g] butter
- 2 tablespoons [30 mL] milk
- Salt and pepper, to taste
- 1 medium-size onion, peeled and thinly sliced
- 3 tomatoes, peeled and sliced
- 1 teaspoon [5 mL] savory or tarragon
- 4 or 5 potatoes
- Paprika
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- Break up cauliflower into flowerets [of the same size as much as possible].
- It is sometimes necessary to half a large floweret.
- Soak flowerets into salted, lukewarm water; drain.
- Flowerets are now ready to be cooked.
- Arrange cauliflower flowerets into a microwave-safe dish; our in milk or water.
- Cover; microwave on 'HIGH'. for 8 to 9 minutes
- Leave to rest for 5 to 10 minutes [do not drain].
- Add grated cheese, chopped parsley, butter and 2 tablespoons [30 mL] milk.
- Cream mixture into a food processor or with an electric mixer.
- Salt and pepper to taste; pour into a nice serving dish or a 9-inch [23-cm] pie plate.
- Top with onion and tomato slices.
- Lightly salt and pepper.
- Sprinkle all over with savory or tarragon.
- Boil and puree potatoes.
- Top cauliflower flowerets with potato puree; sprinkle with paprika.
- Just before serving, cover dish or use plastic wrap.
- Microwave on 'MEDIUM-HIGH' for 5 minutes, and serve.
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