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