Cavolfiore Stufato (Italian Stewed Cauliflower)

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  large cauliflower
•  garlic clove
• 3  tablespoons extra virgin olive oil
• 1⁄2 lb tomatoes
•  salt

Directions

1. Parboil the cauliflower for five minutes in salted water(or cook in a steamer for ten minutes) then break it into florets.
2. Put the garlic and oil into a large pan or flameproof dish, heat through and then add the cauliflower, turning it over gently.
3. 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.
4. Taste for salt, remove the garlic and serve hot.