Cavolfiore Stufato Italian Stewed Cauliflower Recipes

CAVOLFIORE STUFATO (ITALIAN STEWED CAULIFLOWER)

Cavolfiore Stufato (Italian Stewed Cauliflower) image

A simple, yummy recipe for the Zaar World Tour. Cauliflower is usually parboiled in order to reduce the smell which many find too strong. If however, the odor doesn't bother you, simply fry the florets in the oil and garlic without parboiling. Cover the pan and cook over a medium heat, gradually adding a few drops of warm water, if necessary.

Provided by Elmotoo

Categories Cauliflower

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 large cauliflower
garlic clove
3 tablespoons extra virgin olive oil
1/2 lb tomatoes
salt

Steps:

Parboil the cauliflower for five minutes in salted water(or cook in a steamer for ten minutes) then break it into florets.
Put the garlic and oil into a large pan or flameproof dish, heat through and then add the cauliflower, turning it over gently.
When it is well softened (about ten minutes) add the puréed tomatoes and then cover. Cook together gently for five minutes so that the flavours combine.
Taste for salt, remove the garlic and serve hot.

Nutrition Facts : Calories 152.2, Fat 10.8, SaturatedFat 1.6, Sodium 66, Carbohydrate 12.6, Fiber 4.9, Sugar 5.5, Protein 4.5

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