Prep 15 mins
Cook 20 mins
A simple, yummy recipe for the Zaar World Tour. Cauliflower is usually parboiled in order to reduce the smell which many find too strong. If however, the odor doesn't bother you, simply fry the florets in the oil and garlic without parboiling. Cover the pan and cook over a medium heat, gradually adding a few drops of warm water, if necessary.
- Parboil the cauliflower for five minutes in salted water(or cook in a steamer for ten minutes) then break it into florets.
- Put the garlic and oil into a large pan or flameproof dish, heat through and then add the cauliflower, turning it over gently.
- When it is well softened (about ten minutes) add the puréed tomatoes and then cover. Cook together gently for five minutes so that the flavours combine.
- Taste for salt, remove the garlic and serve hot.
Great with Pasta, old Sicilian recipe, I added a bit of basil. rosamaria
Love love love this recipe! I used 4 garlic cloves and did add some basil and crushed red pepper flake just 'cause we love them. Served this as a main course for 2 with some grated Parmesan and Piadine Romagnole (Italian Flatbread) and really enjoyed - thanks for sharing the recipe!
Enjoyed this recipe. I took previous reviewers suggestions and added some fresh basil I had on hand. I did try it before i added it in and it did need a little something to boost the flavor.