| || |
1 small to medium head of cauliflower
6 cups water
1/4 cup olive oil
3 or 4 cloves garlic
8 oz. can peeled tomatoes (1/2 large can)
2 cups chicken stock
1 cup fresh chopped flat leaf parsley
salt and pepper to taste
Make 4 servings of white rice (follow cooking directions on box)
Clean and break up cauliflower into medium to fairly large floweret's, as they tend to break apart more as they cook. Add to a large pot (I used 5.5 Quart). Add about 6 cups of water until cauliflower is just covered. Add salt, cover and bring to a boil. After it comes to boil, uncover and let simmer.
Meanwhile, add about 1/4 cup olive oil to small sauté pan, finely chop 3 or 4 cloves of garlic and add to oil and sauté for 2 to 3 minutes. Be careful not to let the garlic burn. It should not turn brown at all, if it browns it has burned. Watch it, never walk away as I have burned it many times while multi-tasking! Burned garlic does not taste good. Add oil and garlic to the cauliflower and let simmer about 20 minutes until cauliflower starts to get slightly soft.
While it is simmering, squeeze, no... squish tomatoes into the pot, leaving out the hard ends (core). Add salt and pepper and 2 cups of chicken stock. Sometimes I add a Knorr chicken bouillon cube (optional) along with chicken stock. Uncovered, bring pot back to a boil for about 2 to 3 minutes and then return to a low simmer for another 15 to 20 minutes while you make the rice as directed on box.
After the rice has finished cooking, resting and fluffing... add to pot of simmering cauliflower along with chopped parsley. Let it simmer together for about 10 more minutes and serve. This dish goes well with some nice Italian bread and butter, or home made garlic toast. Feel free to grate some parmigiano reggiano cheese over the top and make it super mangialicious!