I love love love today’s recipe! It’s been on my mind since starting the blog and I am so please I’m finally getting the chance to share it with you.
So let’s talk about the humble cauliflower. It doesn’t take as much praise as its green cousin broccoli but in my opinion it’s one vegetable that deserves more attention as it contains an incredible array of nutrients…and it tastes totally delicious.
Overall, there are 2 ways I generally cook cauliflower here at Don’t Feed After Midnight HQ.
Roasting is one easy and delicious option (see, for example, my recipe for Roasted cauliflower & carrots with cumin & coriander), the other is a simple recipe that has been in my family for years but, oh my, it tastes so good!
In today’s recipe, cauliflower takes center stage, stewed with sun dried tomatoes and Kalamata olives and magically transformed into a rich and beautiful dish.
The Kalamata olives deliver a slight bitterness and sharpness to this recipe, while the sundried tomatoes add a tangy flavour which complements the sweetness of the cauliflower amazingly well.
I haven’t seen many stewed cauliflower recipes around so I hope you’ll enjoy trying something a little different!
- 2 tbp olive oil
- 1 large onion, sliced
- 1 large cauliflower, cut into florets
- 150g sun dried tomatoes, drained and roughly chopped
- 150g Kalamata olives, drained
- Salt and pepper to taste
- Heat the oil in a large pan and sauté the onions over medium heat until soft.
- Add the chopped sun dried tomatoes and cook for a few minutes until they have started to break down and the onions have started to turn red.
- Add the cauliflower, stir well so that it’s evenly coated by the oil. Add a splash of hot water, stir and cover to allow the cauliflower to steam-cook in the pan.
- Continue adding hot water to the cauliflower as the water evaporates to ensure it doesn’t dry out completely. Keep adding small amounts of water until the cauliflower is fully cooked, the florets are starting to break apart and any water you have added has fully evaporated. Season to taste with salt and pepper and serve warm with boiled long grain rice.
Without doubt, this dish tastes a million times better if it’s had a couple of hours to rest to give the cauliflower more time to absorb all the yummy flavours. Actually, it’s even better when refrigerated overnight and re-heated the following day. So, if you get the chance, make this in advance for even more flavour!
What’s your favourite way of cooking cauliflower? Have you tried any flavour combinations you fancy sharing with me and other readers? Leave your comment below, thank you!