“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 