Cauliflower Sautéed
Cavolfliori in Padella
Recipe contributed by Marzia
Greco
The following recipe was sent by my niece Marzia who
lives in Vittoria, in the province of Ragusa.
Cauliflowers are plentiful in Vittoria and are used as side dish or for condiment to
pasta.
This recipe is quick and easy to make, it requires few ingredient and it is well suitable to the fast
running pace of our life.
This recipe can be used as a side dish or as a pasta sauce.
 
Serves 4
Ingredients
For the side dish or sauce:
· 1 cauliflower
· 6-8 black olives, pitted and
chopped
· 2 sliced garlic cloves
· 2 tablespoons of chopped up sun
dried tomatoes
· 5 tablespoons of olive
oil
· salt and pepper
Optional:
· 1 pound of short cut
pasta
· Sautéed breadcrumb
Preparation
Set to boil a pot of water with a teaspoon of
salt.
Wash and cut the cauliflower dividing it into florets.
Add to the boiling water, and cook until florets are tender and inside are still a little hard.
Using a slatted spoon, remove the cauliflower from water.
Reserve the water to cook the pasta if you will be using the cauliflowers as a condiment.
In a 12” to 14” sauté pan, over a medium flame, heat
the olive oil. Add the garlic and sauté until golden. Then add the cauliflower, the sun dried tomatoes and black
olives.
Sauté and gently turn until the cauliflower picks up the reddish color of
the sun dried tomatoes. Add salt and pepper to taste.
Your side dish is ready.
Pasta Preparation
If you are preparing the cauliflower as a pasta sauce,
use the reserved water to cook the pasta adding salt to the water.
Follow the same process as for the side dish, cutting the florets into smaller pieces.
Cook pasta reducing the manufacture’s recommended cooking time by 2 minutes. Reserve a cup
of water, and drain the pasta.
Toss the pasta into the sauté pan with the sauce. Gently turn for about 2 minutes over a low
heat.
If it’s too dry, add some of the reserved water. Serve immediately garnished with sautéed
breadcrumbs with the remaining
breadcrumbs on the side.
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