Cauliflower With Fennel Seeds

1. 1

   Cut the white center stem from the cauliflower and discard. Break the head into florets. Slice each floret in half lengthwise. Cut the tomatoes in half and squeeze out the seeds. Crumble the chiles, and peel and finely slice the garlic.

2. 2

   Heat a thick-bottomed pan with a lid, add the olive oil, garlic, chiles, and fennel seeds. Cook until the garlic has slightly colored, then add the cauliflower. Stir to combine the flavors and lightly brown.

3. 3

   Add the tomatoes, season with salt and pepper, cover, and cook gently for 10 to 15 minutes. Stir in the basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.