1 small head cauliflower
1 tsp salt
Water to cover
6 tbsps grated onion
2 tbsps chicken bouillon
2 tsps flour
1 tsp garlic salt
1/8 tsp black pepper
1 can (1 pound) tomatoes
Wash cauliflower and break into flowerets; trim stems, and cook with 1 teaspoon of the salt in water to cover, until tender. Sauté onion in bouillon in large non-stick skillet until golden. Stir in flour and add garlic salt, pepper, and tomatoes. Cook together, stirring often, until thick, about 10 minutes. Drain cauliflower, arrange on serving dish, and pour the tomato sauce over it. Makes 4 servings.
