Cauliflower is a great vegetable. I like the shape, I like the colours and I like the taste. It doesn’t matter if it’s raw or cooked-I like it! But Marco isn’t so fond of it as I am so I have found different ways to dress it up with and this is one of them. Cauliflower have the nice characteristic of easily absorbing flavours which makes it a very versatile vegetable in my eyes. And if you braise it, the cauliflowery taste is far less conspicuous if you are sensitive to it!
CAVOLFIORE CON ERBE, CAPPERI E POMODORI SECCHI or BRAISED CAULIFLOWER WITH HERBS, CAPERS AND DRIED TOMATOES.
1 head of cauliflower
4 leaves of sage
1 small branch of rosemary
1 branch of thyme
2 tblsp capers (if they are salted, they have to be ‘de-salted’ in water for at least 10 minutes, if they are vinegar ones, you better rinse them in water)
1 clove of garlic
2-3 dried tomatoes
Salt
Olive oil
- Run the herbs, the garlic, the capers and the dried tomatoes in a blender until they are well minced.
- Rinse the cauliflower and divide it into smaller pieces.
- Fry the herb-tomato mix gently in some olive oil for a couple of minutes before you add the cauliflower. Add salt and stir well.
- Add some water (ca 1 dl) and continue to cook and stir.
-When the water has evaporated, you continue to braise until the cauliflower is soft and is a bit golden.
- Serve it hot or cold.
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