Cauliflower with sun-dried tomatoes and olives is a simple side dish, perfect to accompany meat-based main courses or legume burgers. It’s a quick recipe; the cauliflower goes into the pan raw, no need to parboil it, and it cooks perfectly while absorbing the flavors of the sun-dried tomatoes and Taggiasca olives. If you want to enrich the recipe for cauliflower with sun-dried tomatoes and olives, try oven-gratinating it with added cheese.
Not to be missed
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 2/4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs cauliflower
- 0.7 oz sun-dried tomatoes
- 0.7 oz Taggiasca olives (or other black olives of your choice)
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- to taste dried oregano
- to taste salt
Tools
- 1 Cutting board
- 1 Kitchen knife
- 1 Low-edged casserole
Steps
Clean the cauliflower. Remove the outer leaves and detach the florets from the stem: they should not be too large otherwise they will take longer to cook. In a low-edged casserole, heat the oil and let the olives, sun-dried tomatoes cut into thin strips, and the garlic clove flavor the oil. Remove the garlic and add the cauliflower florets. Cover and cook for 15 minutes, adding a little hot water. Then remove the lid and continue cooking for another 10 minutes on a low flame. Adjust the salt, transfer to a serving dish, sprinkle with a little oregano (if you like), and serve.
Notes
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