Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
You're reading one of recipes available free. Full library with Gastronome.
Heat the oil in a pot large enough to hold an entire head of cauliflower, leaving an inch around it. Add the onion, garlic, and chopped cauliflower stalk and slowly fry for 10 minutes until softened and with a little colour. Add the olives, anchovies (if using) and parsley stalks and fry for another 2 minutes. Add the tomatoes along with a cup of water and the vinegar. Stir everything together and bring to a boil. Take the cauliflower and gently push it down into the sauce. The cauliflower should be partially submerged. Drizzle with a bit more olive oil, cover and let cook over low heat for 50 minutes. Garnish with the parsley leaves.