ITALIAN STEWED CAULIFLOWER
Ingredients
1 large cauliflower
garlic clove
3 tablespoons extra virgin olive oil
1/2 lb tomatoes
salt
Directions
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.
Photo by Parsley
RECIPE COURTESY OF www.food.com
CLICK http://mjwrecsics.SBCSpecial.com TO BUY YOUR SKINNY FIBER.
FOLLOW https://www.facebook.com/michele.wrecsics.7
Ingredients
1 large cauliflower
garlic clove
3 tablespoons extra virgin olive oil
1/2 lb tomatoes
salt
Directions
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.
Photo by Parsley
RECIPE COURTESY OF www.food.com
CLICK http://mjwrecsics.SBCSpecial.com TO BUY YOUR SKINNY FIBER.
FOLLOW https://www.facebook.com/michele.wrecsics.7
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