Salads
Sicilian cauliflower with red wine
This cauliflower recipe packs a big punch. It's good eaten at room temperature as well as warm. It makes a lovely starter, served just with croutons; or a light vegetarian dinner with rice or pasta; or substantial side to strong-tasting dishes like steak. Your could also add in a few anchovies, raisins, pine nuts or capers.
Ingredients
- 1-2 slices white bread, crusts removed
- olive oil
- 90ml red wine
- 50ml olive oil
- 3-4 sun-dried tomatoes, finely chopped
- 1 cauliflower, broken or cut into small florets
- 1 garlic clove, minced
- ½ onion, finely chopped
- ½ tsp red chilli, finely chopped
- handful pitted black olives, sliced
- 50g Provolone cheese, grated
- handful flat leaf parsley, chopped
- salt and pepper
Method
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Step 1
To make the croutons, cut bread into little squares, roughly ½cm across. Heat some oil in a frying pan and fry until crisp and golden. Drain on kitchen paper and reserve.
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Step 2
Pour half the wine and half the olive oil into a large heavy based pan, stir in the sundried tomatoes and arrange half the cauliflower over.
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Step 3
Scatter with half the garlic, onion, chilli, olives and Provolone.
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Step 4
Repeat these layers with remaining ingredients. Bring to the boil, cover the saucepan with a well fitting lid and sweat for 10-15 minutes over a lowish heat, stirring once.
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Step 5
Once cauliflower is tender, add salt and pepper, stir in parsley and serve with croutons scattered over the top.
