A simple yet characterful dish where the delicacy of cauliflower meets the intensity of sun-dried tomatoes. This recipe stems from the idea of transforming everyday ingredients into something surprising, playing on the contrast between the softness of the vegetable and the bold, slightly savory flavor of the tomatoes. Perfect for those seeking a tasty and satisfying vegetarian alternative, it brings Mediterranean aromas and a pleasant harmony of flavors to the table, ideal for both a light lunch and a more indulgent dinner.
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 18 oz cauliflower
- 10 sun-dried tomatoes (can be oil-packed)
- 1 clove garlic
- salt
- black pepper
- extra virgin olive oil
Steps
Clean the cauliflower and break it into florets, then blanch in plenty of water for about 10 minutes. Drain and set aside.
Meanwhile, warm a skillet with 5–6 tablespoons of extra virgin olive oil and one slightly crushed garlic clove, letting it gently brown over low heat. When the garlic begins to turn golden, add the sun-dried tomatoes cut into julienne strips — not too thin. If using oil-packed tomatoes, drain off any excess oil first.
Add the tomatoes to the pan and sauté for about a minute, then remove the garlic and add the cauliflower. Toss in the pan and let it brown for 5–6 minutes, adjusting with salt and pepper.
You can serve it either hot or cold, as a summer side dish.
