Tuesday, January 13, 2009

Cauliflower Neapolitan

This Italian dish can be served with any meat course or as part of an antipasto platter. It is useful for entertaining as it can be cooked a day ahead and reheated just before serving. Recipe serves 4.


1/2 medium-sized cauliflower
1 x 13.5 ounce (425 g) can tomatoes
1 tablespoon olive oil
1 onion, finely chopped
12 stuffed olives, sliced
2 teaspoons chopped capers
1/2 teaspoon sugar


1. Cut cauliflower into large florets. Boil, steam or microwave until tender; drain and rinse under cold water.
2. Blend or process undrained, crushed tomatoes until smooth; strain to remove seeds.
3. Heat oil in a frying pan; add onion and cook until tender. Add pureed tomato, olives, capers and sugar; simmer until heated through.
4. Toss cauliflower through sauce and serve immediately.

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