Italian Cauliflower
4 servings
60 minutes
Italian cauliflower is a delicate and aromatic dish filled with the warmth of Mediterranean cuisine. In Italy, cauliflower is loved for its mild flavor and ability to absorb the aromas of spices and cheese. In this recipe, the cauliflower achieves a wonderful combination of lightness and richness: first boiled, then baked with juicy tomatoes, golden onions, and fragrant herbs, with parmesan as the final touch that adds zest and a stretchy texture to the dish. It's an ideal meal for a cozy family dinner or a light lunch, pairing perfectly with white wine and crusty bread. Italian cauliflower can be served as a side dish or on its own, enjoying its tender taste and ease of preparation.
1
Break the cabbage into florets, place in a pot of boiling water. Boil for 7 minutes. Drain in a colander.
- Cauliflower: 1 piece
2
Peel the onion, chop it finely, and sauté in heated oil until golden for 8 minutes. Peel the tomatoes and mash them with a fork into a puree.
- Onion: 1 piece
- Olive oil: 2 tablespoons
- Canned tomatoes: 300 g
3
Grease the mold with a little olive oil. Then layer the cabbage, tomato puree, and onion. Season with spices, salt, and pepper to taste. Sprinkle with Parmesan. Bake in a preheated oven at 180°C for 25-30 minutes.
- Cauliflower: 1 piece
- Canned tomatoes: 300 g
- Onion: 1 piece
- Dried thyme: to taste
- Salt: to taste
- Ground black pepper: to taste
- Oregano: to taste
- Grated Parmesan cheese: 80 g