CAVOLFIORE STUFATO (ITALIAN STEWED CAULIFLOWER)
A simple, yummy recipe for the Zaar World Tour. Cauliflower is usually parboiled in order to reduce the smell which many find too strong. If however, the odor doesn't bother you, simply fry the florets in the oil and garlic without parboiling. Cover the pan and cook over a medium heat, gradually adding a few drops of warm water, if necessary.
Provided by Elmotoo
Categories Cauliflower
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Parboil the cauliflower for five minutes in salted water(or cook in a steamer for ten minutes) then break it into florets.
- Put the garlic and oil into a large pan or flameproof dish, heat through and then add the cauliflower, turning it over gently.
- When it is well softened (about ten minutes) add the puréed tomatoes and then cover. Cook together gently for five minutes so that the flavours combine.
- Taste for salt, remove the garlic and serve hot.
Nutrition Facts : Calories 152.2, Fat 10.8, SaturatedFat 1.6, Sodium 66, Carbohydrate 12.6, Fiber 4.9, Sugar 5.5, Protein 4.5
STEWED CAULIFLOWER WITH RED ONIONS AND TOMATOES
The authentic version of this Greek vegetable dish calls for twice as much olive oil. I like the combination of kalamata olives, cauliflower and tomatoes. Serve it with whole grains, such as spelt, bulgur or barley.
Provided by Martha Rose Shulman
Categories easy, weekday, one pot, side dish
Time 1h
Yield Serves four
Number Of Ingredients 13
Steps:
- Heat 3 tablespoons of the olive oil in a heavy soup pot or Dutch oven over medium heat, and add the onions. Cook, stirring, until very tender, about eight minutes. Add a pinch of salt and the garlic, and stir for another minute or so until fragrant. Stir in the tomatoes, with their liquid, and bring to a simmer. Simmer about eight minutes until cooked down and fragrant, and add the cauliflower to the pot. Stir together, and add the bay leaf, rosemary, pepper, dissolved tomato paste and wine. Bring to a simmer, and add salt to taste. Cover, reduce the heat and simmer 30 to 40 minutes until the cauliflower is very tender.
- Stir in the olives and vinegar if using, and adjust salt and pepper. Remove from the heat, and stir in the remaining olive oil. Serve hot or warm.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 831 milligrams, Sugar 8 grams
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