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I should make a list all the foods I never liked to eat until I started cooking. I’ve mentioned some of those foods in earlier posts. Well, I guess I should add cauliflower to the list. Lately, as I find different ways to prepare cauliflower, the more I like it.
I enjoyed this Hot Cauliflower with Tomatoes (Cavolfiore Piccante) recipe from Ilva’s Lucullian Delights. By now, you know that I like simple recipes and this one falls under that category. Easy. And good!
Cavolfiore Piccante contains all the ingredients I like — cauliflower, tomatoes, garlic, chili pepper, oregano and parsley. Parsley? Ahh, I can submit this dish for weekend herb blogging! Oh, good! I love how flat leaf parsley can be used in many different dishes and as a garnish.
Did you know that parsley provides nutritional supplements such as calcium, iron, carotenes, ascorbic acid and vitamin A? Also, tea made from parsley seeds (or “fruits”) has been used as an old fashioned remedy for colic, indigestion and intestinal gas.
I used more chili pepper than the recipe called for because I like hot and spicy foods, but of course, you can make it as hot or mild as you want. I’m sure that if you elect not to use chili pepper at all, that will be fine, too. It’s good to have that option.
Look at the recipe and see for yourself how quick and easy it is to make. Better yet, make it and experience how good it tastes! Thanks, Ilva, for this recipe.
Paz
Hot Cauliflower with Tomatoes (Cavolfiore Piccante)
1 head of cauliflower, any colour will do, divided into florets
4 ripe tomatoes
1 clove of garlic
1 dried chili pepper
1 pinch of oregano
1 generous tbls of chopped parsley
Salt
- Crumble the dried chili pepper and put it in a frying pan together with the garlic clove that you have divided in two. Fry gently for a minute or two.
- Add the cauliflower and the chopped tomatoes. If the tomatoes are insipid or acid you add some sugar. Add the oregano and salt.
- Let it cook for 15-20 minutes, it is ready when the tomatoes has ‘disintegrated’ and have become a sauce and the cauliflower is cooked but not mushy. Sprinkle the parsley over it when it is almost ready.
- It is ready to be served, as it is or as a pasta sauce.
*One can blog about herbs, plants, vegetables, or flowers for Weekend Herb Blogging (WHB). To see the list of other interesting WHB posts, visit guest host Virginie’s blog, Absolutely Green, Sunday evening.
