Cauliflower is never boring!

Jamie Olivers’ new book is full of classical Italian cuisine alla Jamie, and I hope to have it soon in my collection ;-). comments this recipe as ‘spectacular, awesome’, which Iris and I can only confirm.

For 2p peel and cut 2 red onions in quarters. Heat 1 small can of anchovies with the oil. Add the onions and bake. Add 4 sliced garlic cloves. Add 125 ml of white wine and allow to evaporate. Add a large pinch of saffron and 1 chopped pepperoncini. Rinse 1 small cauliflower (keep the green parts) and make a few incisions in the central part. Put the cauliflower in the pan and moist it with the liquid. Put in the oven at 180° and bake for approx 60 mins (for a small cauliflower). Add halfway a few sliced black olives. Moist the cauliflower regularly with the liquid. Cover the dish if the surface becomes too dark.

Side dish or main dish? A lovely white flatfish, seasoned with curry and a little bit of olive oil on baking paper, is ready in 5 mins and is in perfect harmony with the spectacular, awesome cauliflower. Thanks Jamie and for sharing this recipe.

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