|Cauliflower head||1 Medium|
|Onions||2 Small, peeled, very finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Canned tomatoes||3 1⁄2 Cup (56 tbs)|
|Diced cooked pork||3 Cup (48 tbs)|
|Pastry||1 (For 9 Inch 1 Crust Pie)|
Cook the cauliflower in boiling salted water until just tender; drain.
Divide into small florets.
Heat oil in saute pan.
Add onions and garlic; saute a few minutes.
Add tomatoes, thyme, salt, pepper, and paprika; simmer 10 minutes.
Press through sieve.
Blend flour with a little cold water.
Add to sauce; stir until boiling.
Put pork and cauliflower into deep dish (about 2 quarts); pour sauce over.
Cover with pastry.
Bake in preheated 450°F oven about 25 minutes, until crust is well browned.