“Caulies” look so tempting and beautiful…
…but what to do with them in the kitchen apart from smothering them in a cheesy white sauce? I’ve always found them bit of a challenge.
This delightful recipe is adapted from one in Anna del Conte’s Northern Italian Cooking–a fascinating culinary tour.
She was given it by her host in the western region of the Marches (on the Adriatic coast east of Umbria).
Because the cauliflower is broken down into small florets, there’s a delicacy about it that’s attractive.
1 cauliflower–divided into small florets (it’s worth taking the time to divide them small–it makes the dish look more inviting).
4 tablespoons of olive oil
2 cloves of garlic–chopped
1 dried red chili–chopped roughly or keep it whole for a result less hot
3 tablespoons of parsley–chopped
half a small glass of white wine
salt and pepper
for 4
- Heat the oil in a sauté pan large enough to take the florets in a single layer.
- Add the florets to the pan with the garlic and the parsley.
- Turn over this pretty mix then sweat it gently for 5 minutes–to let the cauliflower take up the flavour of the oil and garlic.
- Add enough water to come half way up the florets.
- Mix in some salt and bring the pan up to the simmer and cook gently for 3 to 4 minutes.
- Add the wine and cook for a further couple of minutes to burn off the alcohol.
- The florets should be tender.
- With a slotted spoon remove the cauliflower to a warm serving dish and reduce the remaining liquid to a tasty sauce to pour over the florets.
- Add pepper–a few twists of the mill.
- Scatter over the remaining parsley and serve.
Robin Ellis 
Oh where was this recipe when I needed it this summer! DH grew some really nice yellow cauliflowers this year and a lot of them are in the freezer. Hope your recipe will work with them frozen.
Btw, I told my local librarian about your cookbook being released here in the States. She was very excited to hear about it and immediately put in an order. She says diabetic cookbooks are very much in demand (even tho she didn’t know of the author, sorry, but I did enlighten her. I think she is just too young to know about Poldark!). 8-( Shelagh in Vermont.
Thanks, Shelagh.
That looks really good, Robin. I will try it next week when visitors arrive – what did you eat with it? Needs something with a good colour to enhance it I think. Congratulations on your 201st post!! Please keep it going… By the way, we all loved the fennel/leek soup – I was wondering what to do with those items and your recipe came to the rescue, perfect.
Interesting to know you have read all the Poldark books. Did you imagine yourself as Ross still while you read?
We, too, love cauliflower and are always on the lookout for new ways to enjoy it. This looks very tempting – Paul would probably love to add a few anchovies with the chili! We gave your book to a good friend of ours with Type 2 over the weekend – he has just had to go back on medication after 5 years without, so was feeling quite despondent. His wife Clare is busy trying out some of your wonders to cheer him up! Hope you’re both having a good week x
Hi Rachel–cauliflower seems to be featuring strongly at the moment. We arrived this evening in Tuscany to “assist with our friends’ olive harvest.
Two new ways with cauliflowers emerged tonight. I am pursuing them!
Dear Robin, with the “instant play” release of Poldark you must be getting some renewed interest and tons of new groupies! I was too young to watch it when it first aired on BBC (and living in Buenos Aires, Argentina) but just discovered it last week here in my home in New Orleans when I downloaded it on Netflix. So I’m hooked and although it now seems somewhat dated, it is such a classic and such an interesting story lines — parts of which remind me of the love triangle of Gone With the Wind. What does this have to do with your cauliflower recipe, right? Well, I was curious to see what the real life Ross Poldark was up to these days and discovered your blog. Congratulations on continuing to rediscover yourself from Poldark to a cookbook writer. As a foodie myself, I completely respect and admire your passion for food, especially in light of your diabetic condition which you seem to have tackled head on. I admire your perseverance. Having gone through Katrina and having had to rebuild my life and home after losing it all, I am drawn to people with an equal sense of determination and will to conquer whatever challenges may come one’s way. You are truly an inspiration — a real life Ross Poldark.
Oh, and yes, I will try your cauliflower recipe too! 🙂
Warm regards from New Orleans,
Karina Gentinetta
P.S. And just so you can put a face to a name, you can read all about me here.
http://www.nytimes.com/2011/04/07/garden/07location.html?_r=1&scp=1&sq=karina%20gentinetta&st=cse
Thanks, Karina.
“I am one of those people who was very much a perfectionist, and Katrina really helped me just say it’s O.K. if it is not perfect.”
I’m with you 100%. Congratulations on the rebuilding you’ve achieved since the disaster.
I remember having such a good time in New Orleans one Spring at the Jazz Festival–held on the racecourse I think.
Warm regards to you–from Tuscany–where we’ve just arrived to “help” with friends with the olive harvest.
The Jazz Fest has gotten enormous and reached epic proportions. With young children, we have opted to skip it in years past. But, I’m so jealous! It’s been years since I’ve been to Tuscany! The last time was on my honeymoon and we stayed at a villa in the Ruffino vineyard. Well, the next time you happen to be in the Big Easy, please fill free to email me. I think your cookbook would do well here especially since you do not skimp on taste or seasonings.
I wish you and your wife a wonderful harvest.
Thanks, Karina.
I’m enjoying using your cookbook and really appreciate the seasonal recipes you post here. Just one question, though. I ‘ve always thought that it is best not to fry in olive oil, or indeed to subject it to very much heat at all. While the cauliflower perhaps doesn’t need a high temperature, some of your recipes seem to require it (the sautéed mushrooms, for instance). I then tend to end up using maize oil or butter (my vacillating being the problem – not that I don’t trust you!). Could you spare a moment to give your take on this matter?
I’m on the case-after all we are at an olive farm–and eating delicious food cooked with the house olive oil!
I think this will settle the matter once and for all then. Lucky you at an olive farm!
Hi Robin
I too have always enjoyed eating cauliflower. Here is a simple concoction that I ‘invented’ and make for myself when Helen is away.
Cut the cauliflower into pieces (or into florets) and steam them in very little water until they are soft (not TOO soft). Chop up red peppers and garlic and heat them in olive oil. Add the cauliflower, and when it is all gooey and mushy with the oil etc break a poached egg or two (depending on how many people you are cooking for) on top and mix in. A meal in itself.
Try it! Keith