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Author Notes: An authentic Italian recipe from the 13th century found in a wonderful cookbook titled "From the Art of the Medicis to the Tables of Today” by Carla Geri Camporesi and Barbara Golini. I am working on trying many of the other recipes in this historical and interesting cookbook about one of Italy's most famous historical families. This recipe is a perfect example of using simple ingredients filled with lots of flavor.
—cucina di mammina
- 1 head of cauliflower
- 2 tablespoons finely chopped fresh rosemary leaves
- 2 cloves of garlic, peeled
- 1 small red chili (finely chopped); with seeds or seeds removed to taste (or chili flake to taste)
- 3 tablespoons or so extra virgin olive oil
- 3 tablespoons tomato paste
- salt and pepper to taste
- 1/4 cup or so of water
- Wash (do not dry) and trim the cauliflower tips into small to medium size segments.
- Put the cauliflower pieces into a large wide saucepan with olive oil, garlic cloves, rosemary leaves and chili (finely chopped or flakes.)
- Brown the cauliflower for about 10 minutes or so until slightly tender.
- Add in the tomato paste, 2 tbsp. of water and season with salt and pepper to taste.
- Mix well and allow to cook on medium low heat, uncovered. Allow to cook, add more water as needed when liquid evaporates.
- The cooking process should take about 20 minutes or so (adding small amounts of water as needed.)
- Check for doneness by piercing with a fork, cauliflower should be cooked through and tender to the touch.
- Remove from heat; adjust seasonings if needed. Serve immediately as an accompaniment to roasted or poached meats.
- This recipe was entered in the contest for Your Best Vegan Recipe