Cauliflower With Tomatoes
|Cauliflower head||2 Pound (1 Medium-Size Head)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Yellow onion||1 Large, peeled and chopped|
|Cider vinegar||3 Tablespoon|
|Tomato||1 Large, peeled and chopped|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
1. Separate the cauliflower into small florets. Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the cauliflower. When the water returns to a boil, remove the cauliflower and drain.
2. Put the vegetable oil, olive oil, and cauliflower into a 12-inch skillet and cook uncovered, over moderate heat until the edges of the cauliflower begin to brown—3 to 4 minutes.
3. Add the onion and continue cooking about 3 minutes. Add the vinegar and cover the skillet. Lower the heat and cook for another 3 or 4 minutes.
4. Add the tomato, oregano, basil, salt, and pepper. Cover and simmer until the cauliflower is tender—about 2 minutes. Do not overcook.