Cauliflower Piedmontese
This lusty Northern Italian dish is excellent on its own or served over pasta.
serves 4 to 6
INGREDIENTS:
1 cauliflower, trimmed and broken into flowerets and lightly blanched
2 to 3 tablespoons of olive oil
1 large yellow onion, cut into thin rings
8 to 10 cloves of garlic, chopped small
1 stalk of celery, cut into thin slices on the diagonal
1 large green bell pepper, seeded and cut into thin julienne
3 or 4 large tomatoes, diced
2 teaspoons of mixed dry herbs, (sometimes called Italian seasoning)
2 tablespoons of tomato paste
1 cup of chicken stock, broth or bouillon, commercial .....- vegetarians use Court Bouillon,
¼ cup of red wine vinegar
2 to 3 tablespoons of sugar, or to taste
a pinch of dry chili flakes, or to taste
salt and fresh coarse ground black pepper to taste
fresh Parmesan cheese
minced fresh parsley
Heat the olive oil in a large heavy skillet and sauté the onion rings and garlic until they are just beginning to turn golden. Add the celery and bell pepper and continue to sauté until they are hot through and beginning to wilt.
Add the tomatoes and herbs and continue to cook for several minutes or until the tomatoes have begun to release some of their juices. Stir in the tomato paste, add the stock, vinegar, sugar and chili lakes. Stir gently to incorporate and simmer rapidly for about 5 minutes. Taste and adjust seasoning with salt, pepper, sugar and vinegar.
Add the cauliflower and cook only until the it is hot through. Transfer to a serving dish, either by its self or over pasta. Sprinkle with fresh Parmesan cheese and minced parsley.
Serve hot.
B-man
