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| Roman Cauliflower |
| Recipe contributed by Valeri DeCastris |
| Town/Region of Recipe: Ferentino, Lazio |
| Ingredients |
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| Preparation |
| Cut head of cauliflower into small pieces. Coat bottom of pot with good quality olive oil. Chop head of garlic into small pieces and brown in the olive oil. When garlic is golden, add cauliflower pieces and cook on low. When cauliflower starts to become tender, add 1/2 cup to 1 cup white or red wine (table quality wine is fine). Add garlic salt to taste and 1 tablespoon of white vinegar. Stir and cook until tender. This dish tastes better after it sits for a while in the refrigerator and is good hot or cold on crusty Italian bread. Very easy, extremely tasty (especially the day or two after cooking) and very nutritious. It turns a dusty rose color if you use red wine. Delizioso! Makes 8 servings. |
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