Cauliflower

Sardinian Cauliflower with Olives

Posted by Carole Koch

1 whole cauliflower, greens removed and reserved
2 onions, finely chopped
1 1/4 cups small green pitted olives, about 10 ounces
Sea salt
1/3 cup olive oil, plus extra to serve
small bunch flat-leafed parsley, finely chopped

Line a large, heavy saucepan with the reserved outer leaves from the cauliflower. Place the cauliflower on top. Sprinkle with the onion, olive and some salt, then pour over the olive oil. Cover with a lid, set over the lowest heat, and cook gently for about 40 minutes or until tender —there should be no resistance when a fork is inserted into the middle of the cauliflower.

Carefully lift the cauliflower out of the saucepan and onto a large plate, being very careful not to break the cauliflower. Pile the onion and olive on top, then sprinkle with the parsley and more olive oil. Serve hot.

Serves 4.

From “Vegetarian Food for Friends,” Jane Noraika, 2003.

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