An Italian traditional side dish, this spicy veggie recipe will have people asking for more…and more…and more.
Makes 7 to 8 servings
Spiced Tomato Sauce
2 teaspoons extra-virgin olive oil
2 cloves fresh garlic, crushed
½ red onion, small dice
½ teaspoon curry powder
Generous pinch crushed saffron
2 cups canned diced tomatoes
3 tablespoons capers, drained, do not rinse
8 pitted, oil-cured black olives, coarsely chopped
3 to 4 sprigs fresh flat-leaf parsley, coarsely chopped
Spring or filtered water
1 medium head cauliflower, leaves trimmed, left whole
Prepare the sauce: Place oil, garlic and onion in a saucepan over medium heat. When the onion begins to sizzle, add a pinch of salt, curry powder and saffron and sauté until the onion is translucent, about 3 minutes. Stir in tomatoes, capers and olives, season with about ½ teaspoon salt and bring to a boil. Cover and reduce heat to low. Cook for 15 to 20 minutes. Remove from heat and stir in parsley.
While the sauce cooks, bring about 2/3 inch of water to a boil with a pinch of salt in a large pot. Add cauliflower and steam until you can easily pierce it with a fork, about 12 to 15 minutes (depending on the size).
Transfer cauliflower to a serving platter, spoon sauce liberally over top and serve with the remaining sauce on the side.