Cauliflower with Olives
Over a year ago
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Ingredients
No ingredients listed.
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
Try a different way with cauliflower
Method
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1
PREP - Cut off the leaves and break the cauliflower into florets. Rinse under running water. Peel and finely slice the shallots.
SOFTEN - Warm the oil in a large saucepan and soften the shallots for 5-6 minutes.
ADD - Add the cauliflower and combine. Add a little hot water and a little salt and cover the pan with a lid.
BRAISE - Cook over a very low heat for about 15 minutes. From time to time check that the cooking liquid has not dried up and add some more hot water if necessary. Stir as little as possible to avoid breaking the florets.
ADD - Five minutes before the end of cooking add the olives. Turn the heat off and leave the cauliflower to rest for a couple of minutes before serving.
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