Aromatic Cauliflower: Origins From The House Of Medici

1. 1

   Wash (do not dry) and trim the cauliflower tips into small to medium size segments.

2. 2

   Put the cauliflower pieces into a large wide saucepan with olive oil, garlic cloves, rosemary leaves and chili (finely chopped or flakes.)

3. 3

   Brown the cauliflower for about 10 minutes or so until slightly tender.

4. 4

   Add in the tomato paste, 2 tbsp. of water and season with salt and pepper to taste.

5. 5

   Mix well and allow to cook on medium low heat, uncovered. Allow to cook, add more water as needed when liquid evaporates.

6. 6

   The cooking process should take about 20 minutes or so (adding small amounts of water as needed.)

7. 7

   Check for doneness by piercing with a fork, cauliflower should be cooked through and tender to the touch.

8. 8

   Remove from heat; adjust seasonings if needed. Serve immediately as an accompaniment to roasted or poached meats.

* Per serving · 4 servings · Values may vary.

No additional tips available.