The cauliflower with sun-dried tomatoes and olives is a simple and tasty dish, perfect to serve as a side dish or as a pasta topping. In this case, I recommend cutting the cauliflower into even smaller pieces. For the recipe, you just need to boil the cauliflower first and then sauté it in a pan with the sun-dried tomatoes and olives, all flavored with some oregano.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 14 oz cauliflower (raw, cleaned)
- 1.5 oz black olives (pitted)
- 4 sun-dried tomatoes in oil
- 1 clove garlic
- to taste dried oregano
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Knife
- Cutting board
- Pot
- Colander
- Pan
- Wooden spoon
Steps
To prepare the cauliflower with sun-dried tomatoes and olives…
Take the cauliflower, separate the florets, if they are too big cut them into smaller pieces, then wash them and place them in a pot with cold water and bring it to a boil.
Cook the cauliflower for 10/15 minutes from boiling on high heat. Check the cooking by piercing the cauliflower with a fork, then drain it.
In a pan, pour the extra virgin olive oil and brown a whole, peeled garlic clove.
When the garlic is golden, remove it and add the previously boiled cauliflower.
Add the sliced black olives and chopped sun-dried tomatoes. Season with salt, pepper, and oregano.
Sauté well in the pan for about 5 minutes, adding a little water if necessary and letting it evaporate. Serve the cauliflower with sun-dried tomatoes and olives hot.
