Cauliflower ValencianaMakes 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
