The Best Guide for the NN12 Area

Steamed Cauliflower With Fresh Tomato Sauce

Published: 10th October 2010 11:00

 

 

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Serves: 4

Ingredients

 

• 1 cauliflower, leaves removed, cut into quarters or eighths if large
• 4-6 tomatoes
• 4 tbsp good olive oil
• 1 clove garlic, finely chopped
• salt + black pepper
• ½ tsp sugar
• few drops lemon juice
• handful chopped flat leaf parsley or basil, to serve

Instructions

1. Peel the tomatoes by cutting a cross in the skin of each tomato at the non-stem end – try not to cut into the flesh. Drop the tomatoes into a pan of boiling water and remove after 1 min or when the cut skin begins to peel back.
2. Cool the tomatoes and the rest of the skin will come off easily. Quarter the tomatoes and remove the seeds. Dice finely. Heat 1 tbsp olive oil in a pan and sauté the garlic until just beginning to colour. Add the diced tomato, stir through and remove from heat. Season well with salt and pepper.
3. Add a little sugar and/or lemon juice. Steam the cauliflower pieces until just tender and put on a serving plate. Add the remaining olive oil to the tomatoes and then the chopped herbs. Pour over the cauliflower and serve.

Courtesy of http://www.riverfordsacrewell.co.uk/

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