Cavolfiore Rifatto
Cauliflower with Tomato, Rosemary & Fennel Seeds

Prep time: 15 mins | Total time: 35 mins | Servings: 8

Ingredients

• 1 large cauliflower
• 2 cloves garlic, cut in half
• 1 small sprig of rosemary
• 1 teaspoon fennel seeds
• 500g /1lb ripe tomatoes
• 1 litre (2 pints) vegetable stock

Directions

• Peel the tomatoes, loosening the skins by plunging into hot water. Chop into medium sized pieces.
• Cut the cauliflower into florets (use the tender leaves too if there are any).
• Sauté the caulflower in plenty of olive oil, with the garlic, rosemary and fennel seeds (2 minutes).
• Add the tomato, season with salt and pepper and cook for a further 5 minutes.
• Add stock to cover, cooking slowly, covered, for another 10-15 minutes, until the cauliflower is tender but not yet mushy.