Recipe: Cauliflower and Tomatoes (using frozen cauliflower, 1960's)

CAULIFLOWER AND TOMATOES

Cauliflower cooked with tomatoes, olive oil, and garlic and sprinkled with grated Parmesan cheese.

1 (10 ounce) package frozen cauliflower
1 1/2 cups boiling water, salted
1 small clove garlic
3 tablespoons olive oil
1/2 teaspoon salt
1/2 cup canned tomatoes
2 tablespoons grated Parmesan cheese (for serving)
1 teaspoon chopped fresh parsley (for garnish)

Place frozen cauliflower in boiling salted water just long enough to separate florets (about 3 to 4 minutes). Drain.

Saute garlic in olive oil until browned. Remove garlic; add florets to olive oil and saute lightly. Add salt and tomatoes, cover, and simmer 2 minutes.

Arrange in serving dish; sprinkle with grated cheese and parsley.

Makes 3 servings
Source: Frozen Foods Cookbook by General Foods Kitchens, 1961