|
This is one of the simple food recipes.
Olive oil, garlic, and parsley raise plain cauliflower to a higher
plane. Serve it with grilled veal chops or scaloppini or grilled red
snapper.
Makes 4 to 6 servings
2 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons chopped fresh parsley
1 small head cauliflower, cored, separated into flowerets, boiled in
salted water to cover until just tender, 4 to 5 minutes and drained
1/2 large ripe tomato, halved, seeded and
chopped
1/4 cup dry white wine
Salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese
Heat the oil in a large heavy skillet
over medium heat.
Cook the garlic and parsley, stirring,
being caerful not to burn the garlic, for 1 minute.
Add the cauliflower and cook, tossing or
stirring, until beginning to turn golden, 3 to 4 minutes.
Stir in the tomato and wine and season
with salt and pepper. Cook, tossing, 2 minutes longer.
Serve very hot, garnished with the
cheese.
|