Sicilian cauliflower with red wine

Salads

Sicilian cauliflower with red wine

Name: Sicilian cauliflower with red wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4

Side Serves 4 45 min

This cauliflower recipe packs a big punch. It's good eaten at room temperature as well as warm. It makes a lovely starter, served just with croutons; or a light vegetarian dinner with rice or pasta; or substantial side to strong-tasting dishes like steak. Your could also add in a few anchovies, raisins, pine nuts or capers.

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

Cooking time: 30 min

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.