Cauliflower is more versatile than one would think. Just think about Gluten-free Girl’s wonderful roasted chocolate cauliflower, Orangette’s caramelized cauliflower or The Wednesday Chef’s braised cauliflower with capers. I like cauliflower a lot, well I like most vegetables a lot actually so it is a quite worthless statement really but I like cauliflower a little bit more than many other vegetables so I eat it quite often and this hot version I make quite often. The nice thing about it is that if you make the florets smaller, you can eat it with pasta.
CAVOLFIORE PICCANTE or HOT CAULIFLOWER WITH TOMATOES
1 head of cauliflower, any colour will do, divided into florets
4 ripe tomatoes
1 clove of garlic
1 dried chili pepper
1 pinch of oregano
1 generous tbls of chopped parsley
salt
extra-virgin olive oil
- Crumble the dried chili pepper and put it in a frying pan together with the garlic clove that you have divided in two. Fry gently for a minute or two.
- Add the cauliflower and the chopped tomatoes. If the tomatoes are insipid or acid you add some sugar. Add the oregano and salt.
- Let it cook for 15-20 minutes, it is ready when the tomatoes has ‘disintegrated’ and have become a sauce and the cauliflower is cooked but not mushy. Sprinkle the parsley over it when it is almost ready.
- It is ready to be served, as it is or as a pasta sauce.
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