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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

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Cauliflower with a Chilli, Tomato and Caper Sauce

A simple dish relying on the just-cooked through Cauliflower for txture and crunch.


  • Cauliflower
  • 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


  1. Boil or steam the cauliflower until just cooked. Drain well.
  2. While draining heat the oil in frying pan and add the other ingredients. Cook until the garlic begins to take on some colour.
  3. Plate up the cauliflower and pour over the oil/sauce.
  4. Serve as a lunch dish, as part of a tapas spread, or a side dish.


  1. Bron says:

    Have you tried roasting cauliflower Andrew? It’s my favourite way to serve it these days, like brussel sprouts takes on a whole different flavour. The chili and capers sound lovely additions either way.

  2. Soma says:

    This sounds really good! I would quickly pan roast the cauliflowers for only a tiny bit after steaming them. but that is personal choice. lovely colors!

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