CookEat Recipe
Cauliflower, Romagna Style
Small cauliflower wedges cooked from raw in garlic and parsley oil, then stewed with diluted tomato paste and finished with Parmesan.
Method
Steps
Step 1
Gather the ingredients: 1 large cauliflower, about 700 g after trimming, or 2 small ones; 2 garlic cloves, finely chopped; 1 tablespoon finely chopped parsley; 3 tablespoons olive oil; 30 g tomato paste; About 250 ml hot water, plus a small splash for the pan; 30 g grated Parmesan; Salt and black pepper.
Step 2
Divide the trimmed cauliflower into small wedges or florets. Wash and leave them wet; do not boil first. Dissolve the tomato paste in the hot water.
Step 3
Heat the olive oil with the chopped garlic and parsley in a wide pan. Cook gently until the garlic just begins to colour, without burning. Carefully add a small splash of water to stop it browning further.
Step 4
Add the raw wet cauliflower and season with salt and pepper. Turn it in the aromatic oil for a few minutes until it takes up the flavour. Add the diluted tomato paste, cover and simmer gently for about 20–30 minutes, turning occasionally, until tender. Add a little more hot water if the pan dries before the cauliflower is cooked.
Step 5
Uncover briefly if needed to reduce the sauce to a coating consistency. Transfer to a warm serving dish, sprinkle with the grated Parmesan and serve hot.
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