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This recipe makes lots, and is good hot or cold. For a first try, or for a smaller batch, feel free to half the recipe.

5 lbs. cauliflower, broken into florets
6 medium sized carrots, coarsely diced

salt and pepper to taste

6 oz. vegetable oil
3 onions, coarsely chopped

2 oz. Tabasco sauce
15 oz. chili sauce
2 teaspoons white sugar
pinch of oregano
3 oz. white vinegar

  1. Par boil the cauliflower and carrots until they are soft but not fully cooked. Season with the salt and pepper and place in a covered pan. Set aside.
  2. Heat the onion in the oil and sauté until soft. Add all the remaining ingredients and bring to a boil. Allow to simmer for 10 minutes.
  3. Mix this together with the vegetables and bake in a 375F oven for 25 minutes.
  4. You can either serve this hot or allow it to chill thoroughly in the fridge and serve it as a salad.