Cavolfiore Stufato Italian Stewed Cauliflower Recipes

CAVOLFIORE STUFATO (ITALIAN STEWED CAULIFLOWER)

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.

STEWED CAULIFLOWER WITH RED ONIONS AND TOMATOES

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.