{"id":6979,"slug":"spanish-cauliflower","title":"SPANISH CAULIFLOWER","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one medium-size onion","a small bunch of parsley","one tablespoon butter","celery salt","one tablespoon flour","one cup boiling water","cauliflower","three tablespoons tomato catsup"],"ingredients_norm":["size onion","parsley","butter","celery salt","flour","boiling water","cauliflower","tomato catsup"],"steps":["Finely chop one medium-size onion and a small bunch of parsley.","Melt one tablespoon butter in a pan and fry the onion until it is brown.","Season with celery salt.","Blend in one tablespoon flour, add one cup boiling water and let simmer for half an hour.","Carefully clean the cauliflower and boil for one-half hour.","Drain the onion sauce, add three tablespoons tomato catsup.","Drain the cauliflower, turn into a baking-pan, pour over the sauce, place in a moderate oven for five minutes and serve hot."],"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:w30:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f7084f80779dcf8c7853f273fffc377c3fa7185158ee496773bd7d77792e8128","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T17:11:32Z","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/spanish-cauliflower"}