Poached cauliflower
Instructions
Wash the cauliflower florets and without drain and put them in a large pan. Add crumbled Bouillon, crushed garlic cloves, sliced Sun-dried tomatoes, bay leaf, wine, a tablespoon of olive oil and a little freshly ground pepper. Cover with a lid and whose circumference must be smaller than that of the Pan, squeezing lightly and enclosing the whole thing.
Let Cook for 10 minutes; If you prefer greater cooking control the presence of liquid and possibly add a little hot water. Season with salt and pepper and add two tablespoons oil. Serve warm as a side dish with meat or fish.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 3 persons
- 600 g of cauliflower
- 2 tomatoes (dry fillets 4)
- half vegetable nut
- 2 cloves of garlic
- 1 bay leaf
- 50 ml white wine
- 3 tablespoons extra virgin olive oil (30 g)
- salt and pepper q. b