Torquato's Drowned Cauliflower

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* Exported from MasterCook II *

 

Torquato's " Drowned " Cauliflower

 

Recipe By : Red White and Greens/Faith Willinger

Serving Size : 4 Preparation Time :0:00

Categories : Italian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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5 quarts water

1 3/4 pounds cauliflower

2 tablespoons coarse sea salt

3 tablespoons extra virgin olive oil

2 cloves garlic -- minced

1/2 cup tomato pulp, fresh or canned

1/2 teaspoon fennel seeds

freshly ground pepper

 

1. In a large pot, bring at least 5 quarts of water to a rolling boil.

 

2. Detach the florets from the cauliflower at the base of their

stems. Cook the cauliflower in the boiling water with 2-3 Tbsp of

salt for 5 minutes or until al dente. Drain with a slotted spoon,

refresh in cold water, drain, and reserve. Save the cauliflower

cooking water.

 

3. Heat the extra virgin olve oil and the garlic in a large nonstick

skillet.

 

4. When the garlic barely begins to color add the tomato pulp and the

fennel seeds and cook over moderate heat for 2-3 minutes.

 

5. Add the cauliflower and 1 cup of hot cauliflower cooking water.

Simmer for 10-15 minutes or until cauliflower is soft and liquid has

evaporated. Add more cooking water if sauce gets too dry. Season

with salt and freshly ground pepper.

 

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NOTES : Cauliflower is " drowned " in tomato sauce spiced with fennel

and garlic, a wodnerful recipe recounted by Torquato, my favorite

farmer at the Santo Spirito market in Florence. Torquato's recipe for

drowned cauliflower elimiates the meat and wine but retains the

flavorings of a classic Florentine dish called " drunken pork. "

Cauliflower is softly braised until soft and creamy. Al dente

cauliflower just won't do.