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Cauliflower with Tomatillo and Sweet Pepper Salsa |
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Serves: 4
Print this Recipe
(Coliflor con Tomatillo y Salsa de Chile Dulce)
Category: Cauliflower
Here's a simple vegetable dish that makes a full presentation. It goes very well with Fried Fish in a Fluffy Egg Coat, Seared Tuna with Oregano and Garlic (see Fish and Shellfish), or just plain grilled fish fillets.
Mild Tomatillo and Sweet Pepper Sauce
1 1/2 pounds cauliflower (1 medium), cut into florets
1 tablespoon olive oil or unsalted butter
1/2 teaspoon salt, or to taste
Prepare the salsa and reserve in a bowl. Cook the cauliflower in a large pan of boiling water until barely tender, 3 to 4 minutes. Drain and return to the pan. Add the olive oil and the salt. Mix gently. Serve the cauliflower hot or at room temperature with the sauce spooned on the top.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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