recipe road test - cavolfiore piccante

I have been doing a lot of cooking lately and I have been using the valuable resources of my fellow bloggers for ideas and recipes.

This recipe road test is Ilva's from Lucullian Delights in Italy. It is a very good way of cooking cauliflower and we ate it as a light main course after a lot of antipasto.

Cavolfiore Piccante (Spicy Cauliflower)
Ilva's recipe.
Ingredients:
1 head of cauliflower, divided into florets
4 ripe tomatoes
1 clove of garlic
1 dried chili pepper
1 pinch of oregano
1 generous tablespoon of chopped parsley
Salt
Olive oil
Method:
1. Crumble the dried chili pepper and put it in a frying pan together with the garlic clove that you have divided in two. Fry gently for a minute or two.
2. Add the cauliflower and the chopped tomatoes. If the tomatoes are insipid or acid you add some sugar. Add the oregano and salt.
3. Let it cook for 15-20 minutes, it is ready when the tomatoes has ‘disintegrated’ and have become a sauce and the cauliflower is cooked but not mushy. Sprinkle the parsley over it when it is almost ready.
4. It is ready to be served, as it is or as a pasta sauce.

Anna's variations
- Used ½ a head of cauliflower with the same measurement of other ingredients. Served 2 for main or 4 for side dish.
- Used 3 garlic cloves.
- Used a few more tomatoes since mine were a little small.
- After I followed Ilva's instructions, I divided the mixture into two individual baking dishes, topped them with generous amounts of grated parmigiano and baked for around 5 minutes or until cheese had melted.

This is one to cook again. Thanks Ilva!