Vesuvius-style Cauliflower
The cauliflower alla vesuviana is a main course or, when needed, also a standalone dish, very tasty and ideal for vegetarians.
Servings: 8 persone
Ingredients
- 1 nr Cauliflower about 700/800 grams
- 1/2 nr Onion
- 1 clove Garlic
- 100 g Mozzarella
- 5 tbsp Olive Oil
- 300 g Tomato pulp
- q.b. Salt
- q.b. Pepper
- q.b. Black Olives from Gaeta
Instructions
- Clean the cauliflower. Remove the leaves and the core and wash it.
- Immerse the cauliflower in boiling water in a large pot. The water should cover the cauliflower. Cook for about 10 minutes.
- Drain the cauliflower and divide it into florets.
- In a saucepan, sauté the onion and garlic with 3 tablespoons of oil.
- Add the tomato pulp. Salt and pepper to taste and cook for about 15 minutes.
- Cut the mozzarella into cubes and let it drain.
- Place the cauliflower florets in an oiled baking dish. Cover with mozzarella cubes.
- Season with the tomato sauce, then add the olives and a drizzle of the remaining oil.
- Cover with aluminum foil like a lid and bake at 200°C in a preheated oven.
- After 25 minutes, remove the foil and leave the dish uncovered for another 5 minutes.
- Serve the dish hot at the table.
Notes
You can replace the olives with two tablespoons of grated Parmesan cheese.