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
- 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.
- 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.
- Mix this together with the vegetables and bake in a 375°F oven for 25 minutes.
- You can either serve this hot or allow it to chill thoroughly in the fridge and serve it as a salad.