May 20th, 2009
Sardinian Cauliflower with Olives
Having never cooked a cauliflower the way the recipe suggests, this recipe appealed to my sense of curiosity. The basic idea is to steam the cauliflower slowly, giving all the ingredients an opportunity to meld together. The book instructed to not cut the cauliflower at all before cooking, simply pull off the green leaves and then use them to line a heavy sauce pan.
Then, place the cauliflower on top with the remaining ingredients and place on low stovetop heat for quite a while. I’m skeptical how this will turn out. The amount of green olives seemed a bit obscene but I’m willing to give it a chance….
To be honest, the cauliflower was a bit strange. Not only did it take twice as long as suggested to almost cook, but it was a bit challenging to eat. But it looked good before we started eating and would make a nice addition to a buffet table… Or, better yet it would make a good participatory appetizer for the beginning of a casual dinner party because all your guests could gather round with a fork and dig right into the one serving plate. The combination of flavours leaned a bit heavily towards green olives. Next time I would decrease the amount of olives in order to achieve better flavour balance.
The final product:
