Cauliflower really needs a sauce or something to spice it up. I ate this versatile dish all ways – hot, cold, as a vegetarian/vegan entree and as a side dish.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – finely chopped
1 large clove of garlic – grated
8 oz. tomato passata
1 cauliflower – cut into florets
12 black olives – pitted and cut in quarters
2 tsp. harissa paste
2 tsp. capers
2. tsp. freshly squeezed lemon juice
1 heaped tbsp. cilantro – finely chopped
Heat the oil in a cast iron casserole dish/Dutch oven and season. When sizzling add the onion and let soften and slightly brown before adding the garlic. Cook for a further few minutes.
Stir in the passata, cauliflower, olives, harissa and capers. Bring to a boil the turn down the heat and simmer for 20 minutes with a lid on.
Pour in the lemon juice and stir in the cilantro and let rest for a few minutes before serving.
