Cavolfiore Stufato (Italian Stewed Cauliflower)

Description

A simple, yummy recipe for the Zaar World Tour. Cauliflower is usually parboiled in order to reduce the smell which many find too strong. If however, the odor doesn't bother you, simply fry the florets in the oil and garlic without parboiling. Cover the pan and cook over a medium heat, gradually adding a few drops of warm water, if necessary.

Ingredients

• 1 large cauliflower
• 1/2 lb Tomato
• 3 tablespoons extra virgin olive oil
• garlic clove
• salt

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• Prep Time
• 0 hours 15 minutes
• Cook Time
• 0 hours 20 minutes
• Yield
• 1 (276 g)