Cauliflower With Tomato Sauce
|Cauliflower head||1 Medium, trimmed of outer green leaves|
|Water||6 Cup (96 tbs)|
|Tomato sauce||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Olive oil||3 Tablespoon|
|Finely chopped ham||1⁄4 Cup (4 tbs)|
|Canned sliced mushrooms||1⁄4 Cup (4 tbs)|
|Flour||1 1⁄2 Tablespoon|
|Hot chicken broth||3⁄4 Cup (12 tbs)|
|Tomato paste||2 Tablespoon|
|White wine||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Make deep X shaped cut in base of cauliflower; place on vegetable steamer rack.
Combine water and salt in large heavy kettle; bring to boil.
Lower rack into kettle; cover tightly.
Cook 20 minutes; cauliflower should be crisp but tender; drain.
Meanwhile, make sauce.
Heat oil in saucepan; saute shallots in oil until lightly browned.
Add ham and mushrooms; saute 2 minutes.
Remove onion, ham, and mushrooms with slotted spoon.
Add flour to oil in saucepan; cook until bubbly.
Combine broth and tomato paste; add to saucepan, stirring well.
Add wine, reserved ingredients, parsley, salt, and pepper.