{"id":6983,"slug":"cauliflower-roumanian","title":"CAULIFLOWER (ROUMANIAN)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["minced onion","cauliflower","water","salt","white pepper","sour salt","red tomatoes","one-fourth cup of rice","butter, fat, or olive oil (for browning)"],"ingredients_norm":["onion","cauliflower","water","salt","white pepper","sour salt","red tomato","fourth cup of rice","butter fat or olive oil"],"steps":["Brown a minced onion in butter, fat, or olive oil, as desired.","Add cauliflower cut in pieces with a small quantity of water.","Stew, add salt, white pepper, a little sour salt and red tomatoes.","When half done add one-fourth cup of rice.","Cook until rice is done."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w30:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f093eac25e8d823403f7b15940eecf9b25accd8a0f8b92f5136da80125695561","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T16:56:21Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cauliflower-roumanian"}