Cauliflower – for such a visually fascinating vegetable it is a bit dull, taste-wise. Slathering the florets in a cheese sauce at least gives a boost of flavour. And how appalling they smell when over-cooked. Retaining the crunch and the freshness is what counts in a dish and essential in this simple recipe. This formed a complete meal for me during last weeks heat-wave; little appetite but a desire to boost the vegetable intake so this was the result. A simple dish of cauliflower dressed with a chilli-hot sauce…
Cauliflower with a Chilli, Tomato and Caper Sauce
A simple dish relying on the just-cooked through Cauliflower for txture and crunch.
- Extra Virgin Olive Oil
- 2 finely chopped Garlic Cloves
- 4 chopped Sun dried Tomatoes
- spoonful of capers
- 1 or 2 red chillies deseeded and chopped
- seasoning to taste
- Boil or steam the cauliflower until just cooked. Drain well.
- While draining heat the oil in frying pan and add the other ingredients. Cook until the garlic begins to take on some colour.
- Plate up the cauliflower and pour over the oil/sauce.
- Serve as a lunch dish, as part of a tapas spread, or a side dish.
Copyright Andrew Barrow from SpittoonExtra
© 2004-2014 Andrew Barrow All Rights Reserved