Cauliflower with a Chilli, Tomato and Caper Sauce
Posted on October 16, 2011 by Andrew in RecipesCauliflower – 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…
A simple dish relying on the just-cooked through Cauliflower for txture and crunch.
Ingredients
- 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
Instructions
- 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.
http://www.spittoonextra.biz/cauliflower-with-a-chilli-tomato-and-caper-sauce/
Copyright Andrew Barrow from SpittoonExtra
Scribbles on Photos
Bron says:
Post Author October 26, 2011 at 9:26 pmHave 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.
Soma says:
Post Author November 29, 2011 at 7:45 pmThis 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!