One of my favorite dishes is cauliflower; believe it or not, I even eat it raw. This is something I’ve passed on to my daughter. The smothered cabbage is a recipe from my mom, and I love it. Mom even breaks spaghetti into it. One day we’ll try it together. I always add some Pickled Olives, and I must say the result is very pleasing—so delicious. We often eat it in our family.
Smothered cabbage with olives is very easy to prepare, and you can customize it to your liking by adding your favorite spices and aromas. Here are some other ideas with cauliflower.
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cauliflower
- 14 oz tomato pulp
- to taste oil and salt
- 1/2 chopped onion
- to taste pickled olives
Tools
- Casserole
- Ladle
Steps
In a casserole, sauté the chopped onion for a few minutes with some olive oil. Add the tomato, season with salt, and cook for about 10 minutes.
Add the washed cauliflower cut into rather large florets. Stir it in the casserole until it is coated with tomato and cook for about 30 minutes.
When there are 5 minutes left, add the pickled olives and stir. Serve hot or at room temperature.
