Featured in: The Long History of the Tiny Caper
Cauliflower Simmered With Tomatoes and Capers
July 28, 2023
Julie Legrand
This side dish is much loved by Jews from central Italy. The addition of capers and balsamic vinegar give it a lovely piquant flavor. I like to use salted capers, but that’s up to you.
Ingredients
- 1medium cauliflower, trimmed and broken into florets
- 3tablespoons extra virgin olive oil
- 1medium onion, finely chopped
- 2tablespoons flat leaf parsley, finely chopped
- 1cup canned plum tomatoes, forced through a sieve or pureed in a food processor
- 2tbsp salted capers, well-rinsed
- 1 or 2tbsp balsamic vinegar, to taste
- salt
- freshly ground black pepper
Yield: Serves 4
Preparation
- Step 1
Steam the cauliflower for 8 to 10 minutes or until it is tender but still has some crunch.
- Step 2
Heat the olive oil in a large frying pan and add the onion and parsley. Cook over a moderate heat until the onion is softened. Add the tomato puree and capers and continue to cook for a further 5 minutes or until the sauce starts to thicken. Season with salt and black pepper. Add the cauliflower and balsamic vinegar and simmer for 5 more minutes to blend the flavors, adding 1 or 2 tablespoons water if necessary. Serve hot.