Sardinian Cauliflower with Olives
This is a spectacular way to serve a whole creamy head of cauliflower.
Let your guests serve themselves, pulling out the florets. There's no
fuss needed for this gloriously simple dish.
SERVES 4
1 large whole cauliflower, green leaves
removed and reserved
2 onions, finely chopped 300 g small
green pitted olives
6 tablespoons olive oil, plus extra to
serve
Sea salt
A small bunch of flat leaf parsley,
finely chopped, to serve
Line a large, heavy-based saucepan with
the reserved outer leaves from the cauliflower, Put the cauliflower on
top. Sprinkle with the onion, olives and some salt, then pour over the
6 tablespoons olive oil.
Cover with a lid, set over the lowest
heat and cook gently for about 40 minutes or until tender - there
should be no resistance when a fork is inserted into the middle of the
cauliflower.
Carefully lift the cauliflower out of the
saucepan and onto a large plate - be very careful not to break it. Pile
the onion and olives on top, then sprinkle with the parsley and more
olive oil and serve.
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