Tuesday, January 13, 2009
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.