3 pounds of cauliflower, cut into florets and rinsed
1/4 cup of extra-virgin olive oil
1/4 cup of white wine (Trebbiano or Orvieto work well)
2 bay leaves
2 garlic cloves, halved
Chili pepper flakes, to taste
Salt, to taste
Put all the ingredients into a soup pot or Dutch oven. Add enough water to cover.
Cover the pan and cook slowly at a low heat, stirring occasionally, until the cauliflower is tender to your liking.
Remove the bay leaves and serve.
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