Cauliflower prepared in the style of the Italian farmer, or contadino, can be eaten hot, at room temperature, tossed with pasta, over rice, or heaped on toasted country bread.
Ingredients
SERVINGS: 6 Serving(s)
- 3 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 1 head cauliflower, cut into florets
- 4 anchovy filets, rinsed
- 1 large garlic clove, minced
- 1⁄2 cup chopped fresh basil
- generous pinch each of cloves and red pepper flakes
- 1 tablespoon each of vinegar and water
- 6 to 8 ripe plum tomatoes, chopped
- salt and freshly ground pepper to taste
Instructions
Brown onions and cauliflower in olive oil over medium-high heat. Stir in anchovies, garlic, herbs and spices. Cook 30 seconds. Add vinegar, water and tomatoes. Cook, uncovered, over medium heat, until cauliflower is tender. Boil off excess liquid, season to taste, and serve.
Note: Browning vegetables brings out deep, full flavors, enriches dishes, and makes foods taste heartier. Try this with cabbage, green beans, broccoli, carrots, rutabaga, squashes, leafy greens and Oriental vegetables.
If fresh basil has already been killed by frosts, substitute locally grown flat-leaf parsley—in the coolness of autumn it is at its sweetest and tastiest.
