Cauliflower with Tomato, Rosemary & Fennel Seeds
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Cauliflower with Tomato, Rosemary & Fennel Seeds
Even self-professed cauliflower haters will love this dish, if you can convince them to try it. The cooking time depends on two things: how crunchy you like your cauliflower, and how fresh it is (a very fresh one cooks in half the time!)
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 8
Ingredients
- 1 large cauliflower
- 2 cloves garlic, cut in half
- 1 small sprig of rosemary
- 1 teaspoon fennel seeds
- 500g /1lb ripe tomatoes (or cherry tomatoes, cut in half)
- Coarse salt
Instructions
- If not using cherry tomatoes, peel the tomatoes, loosening the skins by plunging into hot water. Chop into medium-sized pieces.
- Cut the cauliflower into florets (use the tender leaves too if there are any).
- Sauté the cauliflower in plenty of olive oil (tender leaves first), with the garlic, rosemary and fennel seeds (3 minutes).
- Add the tomato, sprinkle with coarse salt and cook until the tomatoes release their juices (10 minutes approx).
- When the juices are around halfway up the pan, uncover and cook further to evaporate off the water and caramelise the tomatoes. Toss every 5 minutes to avoid sticking. Cook until the cauliflower is tender but not yet mushy (20 minutes approx). Adjust salt for taste and add black pepper. If the cauliflower is cooked and you have too much liquid, drain the liquid off into another pan, evaporate off half (or more) of it, and add back in to your cauliflower.
