SUN-DRIED TOMATO HERB BUTTER
In large bowl combine butter, tamatoes, oregano, salt & pepper; set aside.
Cut cauliflower into florets to make about 4 cups. In steamer basket at least 1 inch above boiling water, cover and steam cauliflower until tender-crisp, about 4 minutes. Add to butter mixture; toss to coat.
Additional Information-
Tip- Cheddar cauliflower is very flavorful, and has a beautiful orange colour, whether eaten raw or cooked. Its colour comes from its high levels of beta-caroten (about 25 times more than white cauliflower).
Originally Submitted
4/9/2011
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