October 16, 2011

Cauliflower with a Chilli, Tomato and Caper Sauce

By In Recipes

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


  • 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.

« :Previous Entry / Next Entry: »

  1. Bron October 26, 2011

    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 November 29, 2011

    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!


Leave a Reply

Copyright © 2010 - 2016 Spittoon Extra. All Rights Reserved. Created by Blog Copyright.