Italian Cauliflower tomato stew

The final dish I cooked this week in the name of cauliflower lovin’, is a this delicious cauliflower tomato stew. The recipe is inspired by an ancient¬†Le Marche (an eastern Italian region) dish which originally uses a special type of anchovy from the region. In this recipe, I have used anchovies to help flavour the base of the sauce rather than a key ingredient. However, I pleasantly did find out that it worked well. This dish is perfect to eat with baked fish (here I baked cod with a parmesan crust) or roasted chicken.

Ingredients (2-3 people)

10 anchovy fillets, in olive oil

1 cauliflower, cut into florets

Olive oil

1 onion, finely chopped

1 shallot, finely chopped

100ml white wine

1 x tin of chopped tomatoes

1 tbsp parsley, chopped

Dry thyme

Salt & Pepper

Chillo flakes

Method

  • Parboil the cauliflower in salted boiling water and drain. Put the cauliflower to one side.¬†img_1220
  • In a pan, fry the onion and shallot in olive oil on a low heat. When the vegetable starts to soften, add the wine and let it evaporate.img_1221img_1224
  • Then add the anchovies and cook until they dissolve.img_1225
  • Then add the chopped tomatoes, parsley and thyme and cook for about 10 minutes.img_1227
  • Finally, add the cauliflower and cover the pan. Cook for an additional 15 minutesimg_1229
  • Serve up with baked fish or roasted chicken.

 

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