Sicilian cauliflower with red wine
|Author: Riverford Organics||Published: 4th December 2018 06:04|
This cauliflower recipe packs a big punch. It's good eaten at room temperature as well as warm. It makes a lovely starter, served just with croutons; or a light vegetarian dinner with rice or pasta; or substantial side to strong-tasting dishes like steak. Your could also add in a few anchovies, raisins, pine nuts or capers.
Preparation Time: 15 minutes
Cooking time: 30 minutes
• 1-2 slices white bread, crusts removed
• Olive oil
• 90ml red wine
• 50ml olive oil
• 3-4 sun-dried tomatoes, finely chopped
• 1 cauliflower, broken or cut into small florets
• 1 garlic clove, minced
• ½ onion, finely chopped
• ½ tsp red chilli, finely chopped
• Handful pitted black olives, sliced
• 50g Provolone cheese, grated
• Handful flat leaf parsley, chopped
• Salt & pepper
- To make the croutons, cut bread into little squares, roughly ½cm across. Heat some oil in a frying pan and fry until crisp and golden. Drain on kitchen paper and reserve.
- Pour half the wine and half the olive oil into a large heavy based pan, stir in the sundried tomatoes and arrange half the cauliflower over.
- Scatter with half the garlic, onion, chilli, olives and Provolone.
- Repeat these layers with remaining ingredients. Bring to the boil, cover the saucepan with a well fitting lid and sweat for 10-15 minutes over a lowish heat, stirring once.
- Once cauliflower is tender, add salt and pepper, stir in parsley and serve with croutons scattered over the top
Courtesy of http://www.riverford.co.uk/