Slice the onion and garlic and fry lightly in the olive oil in a deep saucepan. Stir in the tomato puree and the cauliflower florets and cook for further 2 minutes. Next, add in the sultanas and olives and pour in the wine and stock. Reduce the heat and simmer until cauliflower is tender and the sauce has thickened. Serve in large bowl sprinkled with the chopped herbs, olive oil and grated cheese.

Sugested accompanying wine: DELICATA Medina Chardonnay D.O.K. Malta

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