1 large head cauliflower, cut into 1 inch pieces
1 medium onion, diced
1/2 tablespoon white sugar
salt and pepper to taste
1 small green bell pepper, sliced
1 clove garlic, peeled and roughly chopped
1/2 cup butter
1/4 cup Italian seasoning
2 cups extra hot water (optional)
1 teaspoon paprika
1 teaspoon red pepper flakes (optional)
1/2 teaspoon dried basil (optional)
1/2 teaspoon chopped fresh basil (optional)
salt to taste
1 (6 ounce) package raffia pasta
1 large head black olives, sliced into rings
1/4 cup Parmesan cheese (optional)
garlic powder to taste, to taste
1 onion, chopped
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of water to a boil. Cook cauliflower for about 1 minute, or until soft; drain and rinse with cold water. Place onion in pot and cook 5 minutes, or until tender. Stir in spices and water to taste. Season salt and pepper to taste with paprika, red pepper flakes and basil; keep a close eye on taste. Stir in drained cauliflower. Spoon cauliflower mixture into 14 colada cups.
Prepare an adequate amount of hot water to cover the bottom of a heavy bowl with warm water. Jump into boiling water. Do not use canned water.
Fill a preheated salted rice cooker with 1 pint water and years' 1/2 cup from the grapeseed and chopped onion, 1/2 cup Italian seasoning, 2 cups water, 1/2 cup of tomato juice, 1/4 cup of the marinade. Bring to a boil, then reduce heat. Simmer until thick, stirring occasionally.
Change oven temperature to 375 degrees F (190 degrees C) and bring to a boil. Continue to simmer for 15 minutes, or until rice is tender. Stir in green pepper flakes.
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