Thursday, March 10, 2016

Cauliflower in White Wine (1965)

  • 4 cups thinly sliced cauliflower
  • 2 tbspns butter
  • 1 cup thinly slice celery
  • 1 tbspn minced onion
  • 1 chicken bouillon cube
  • 1/2 cup California white wine
  • 1/2 tspn salt
  • 1/4 tspn pepper
Melt butter in large, heavy frying pan.  Add cauliflower, celery and onion.  

Combine wine, salt, pepper with bouillon cube. Pour over vegetables, and cool quickly over high heat, turning constantly. 

Cook until vegetables are barely tender and still crisp, about 7 to 8 minutes.  Serve at once.

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Mrs. Helen L. Denton of Louis M Martini in St. Helena, California.)

More "Lost" Cauliflower Recipes

Cauliflower Croquettes with Swiss Cheese (1967)

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