1 lg. cauliflower
Water
1/4 c. butter
1 lg. onion, chopped
2 garlic cloves, minced
1 (8 oz.) can tomato sauce or stewed tomatoes
Salt and pepper

Place cauliflower in large saucepan. Add water halfway. Bring to a boil. Reduce heat and cover. Simmer over medium heat for 10 minutes. Drain and cool slightly. Separate into flowerets.

Melt butter in a large skillet. Saute onion and garlic in butter until onion is tender. Add tomato product, salt and pepper. Bring to a boil. Add flowerets. Reduce heat and cover. Simmer over medium-low heat until cauliflower is fork tender, 15-20 minutes. Makes 6 servings.