Pic of Steamed cauliflower with fresh tomato sauce

Steamed cauliflower with fresh tomato sauce

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Steamed cauliflower with fresh tomato sauce

Side Serves 4 20 min
This is a clean and simple way to enjoy a good, fresh cauliflower. Don't oversteam it – it should keep a bite and nuttiness. This also works with romanesco if you have this in your box. Try adding to the tomato sauce – olives, anchovies and capers are all excellent contrasts to cauliflower's mildness.


  • 4-6 tomatoes
  • 4 tbsp olive oil
  • 1 garlic clove, finely chopped
  • ½ tsp sugar
  • few drops lemon juice
  • 1 cauliflower, leaves removed, cut into quarters or eighths if large
  • salt and pepper


Prep time: 10 min
Cooking time: 10 min
  • Step 1

    Peel the tomatoes by cutting a cross in the skin of each tomato at the non-stem end - try not to cut into the flesh.
  • Step 2

    Drop the tomatoes into a pan of boiling water and remove after 1 minute or when the cut skin begins to peel back.
  • Step 3

    Cool the tomatoes and the rest of the skin will come off easily. Quarter the tomatoes and remove the seeds. Dice finely.
  • Step 4

    Heat 1 tablespoon olive oil in a pan and sauté the garlic until just beginning to colour.
  • Step 5

    Add the diced tomato, stir through and remove from heat. Season well. Add a little sugar or lemon juice.
  • Step 6

    Steam the cauliflower pieces until just tender and put on a serving plate.
  • Step 7

    Add the remaining olive oil to the tomatoes and then the chopped herbs. Pour over the cauliflower and serve.

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