|Cauliflower with tomatoes and olives. (Courtesy of Actfastchef.blogspot.com)
Cauliflower With Black Olives
Serve this delicious dish with big chunks of crusty bread to sop up the delicate broth.
- 1 large head cauliflower, about 3 lb. (1.5 kg), cut into bite-size florets
- 3-4 Tbsp. (45-60ml) good quality olive oil
- 1 small onion, sliced in two
- 2 cloves garlic, finely minced
- 2 fresh basil leaves
- 1/4 cup (60ml) chopped parsley, divided
- 1 14-oz. (398ml) can diced tomatoes with juice
- Salt/pepper, to taste
- 1 8 oz/1cup (250ml) can pitted black olives, drained
Remove leaves and cut head of cauliflower into florets, rinse and set aside.
In a large soup pot, heat olive oil. Saute onion for a few minutes, add minced garlic and simmer 1 minute. Add basil leaves and half of chopped parsley. Add tomatoes and simmer five minutes. Add cauliflower and cover with water. Drop heat to medium, loosely cover with lid simmer until cauliflower is soft, about 15-20 minutes. Add can of drained, stir very gently and cook additional five minutes until olives are heated through. Sprinkle with remaining chopped parsley.
Serve in warmed soup bowls with crusty bread and side salad.
- Select firm heads with fine white or creamy white florets and fresh-looking green leaves.
- Brown spots are probably water marks, while a yellowish tinge may indicate age.
- Refrigerate, unwrapped, for up to five days.
- The leaves are edible, with a stronger taste than the head. Wash, chop and use in soups or stock.
- Courtesy of Foodland Ontario