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Sardinian Cauliflower with Olives

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

  1. 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.

  2. 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.

  3. 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.

More about cooking with cauliflower


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