Page title and description
Salads
Sicilian cauliflower with red wine
Ingredients
- 1-2 slices white bread, crusts removed
- olive oil
- 90ml red wine
- 50ml olive oil
- 3-4 sun-dried tomatoes, finely chopped
- 1 cauliflower, broken or cut into small florets
- 1 garlic clove, minced
- ½ onion, finely chopped
- ½ tsp red chilli, finely chopped
- handful pitted black olives, sliced
- 50g Provolone cheese, grated
- handful flat leaf parsley, chopped
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
30 min
PT30M
-
Step 1
To make the croutons, cut bread into little squares, roughly ½cm across. Heat some oil in a frying pan and fry until crisp and golden. Drain on kitchen paper and reserve. -
Step 2
Pour half the wine and half the olive oil into a large heavy based pan, stir in the sundried tomatoes and arrange half the cauliflower over. -
Step 3
Scatter with half the garlic, onion, chilli, olives and Provolone. -
Step 4
Repeat these layers with remaining ingredients. Bring to the boil, cover the saucepan with a well fitting lid and sweat for 10-15 minutes over a lowish heat, stirring once. -
Step 5
Once cauliflower is tender, add salt and pepper, stir in parsley and serve with croutons scattered over the top.
