Substitutes for Flesh Foods: Vegetarian Cook Book

by Edwin Giles Fulton

CAULIFLOWER WITH TOMATO SAUCE

Prepare as for stewed cauliflower, and when done serve with tomato sauce.

Sauce:

Strain a pint of stewed tomatoes, let come to a boil, and thicken with a tablespoonful of flour rubbed smooth in a little water; add a little olive oil or hot cream; salt to taste. Pour this over the cauliflower, and serve.