580 Remuera Road, Remuera, Auckland
09 522 1776

Cauliflower Valenciana

Cauliflower Valenciana

Makes 3 cups

250g cauliflower florets
½ tsp vegetable oil
½ onion, thinly sliced
2 cloves of crushed garlic
200g can of chopped tomatoes – drained
100g flame roasted peppers (in brine) in jar – sliced
1 tbsp chopped capers
½ tsp dried basil
½ tsp dried oregano
3 – 5 drops of tabasco sauce
½ tsp sugar
Salt & pepper to taste
2 tbsp chopped fresh parsley – flat leaf is preferable

METHOD

  • Steam cauliflower florets until stalks are tender
  • Refresh under cold water
  • In heavy bottom pan heat oil
  • Gently sauté onion, garlic until soft
  • Add tomatoes, pepper strips, capers, basil, oregano, tabasco sauce, sugar, salt & pepper
  • Simmer for five minutes
  • Add cauliflower
  • Remove from heat
  • Sprinkle over parsley

 

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