Steamed cauliflower with fresh tomato sauce
This is a clean and simple way to enjoy a good, fresh cauliflower. Don't oversteam it – it should keep a bite and nuttiness. This also works with romanesco if you have this in your box. Try adding to the tomato sauce – olives, anchovies and capers are all excellent contrasts to cauliflower's mildness.
Ingredients
- 4-6 tomatoes
- 4 tbsp olive oil
- 1 garlic clove, finely chopped
- ½ tsp sugar
- few drops lemon juice
- 1 cauliflower, leaves removed, cut into quarters or eighths if large
- salt and pepper
Method
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Step 1
Peel the tomatoes by cutting a cross in the skin of each tomato at the non-stem end - try not to cut into the flesh.
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Step 2
Drop the tomatoes into a pan of boiling water and remove after 1 minute or when the cut skin begins to peel back.
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Step 3
Cool the tomatoes and the rest of the skin will come off easily. Quarter the tomatoes and remove the seeds. Dice finely.
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Step 4
Heat 1 tablespoon olive oil in a pan and sauté the garlic until just beginning to colour.
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Step 5
Add the diced tomato, stir through and remove from heat. Season well. Add a little sugar or lemon juice.
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Step 6
Steam the cauliflower pieces until just tender and put on a serving plate.
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Step 7
Add the remaining olive oil to the tomatoes and then the chopped herbs. Pour over the cauliflower and serve.
