INGREDIENTS:
1 head cauliflower, broken into florets and florets halved 1-2 bell peppers or Corno di Toro (any colors are fine), seeded and cut into ½ inch dice 1 tomatoes, cut into medium dice 2-3 “spring” onions, cut into medium dice (around ¾ to 1 cup) 2 cloves garlic, minced 1 tablespoon fresh oregano, minced (Or whatever herbs you choose, fresh or dried, is fine) 1 pinch smoked paprika Salt and pepper to taste 1-2 tablespoons white wine vinegar Olive oil as needed Water as needed
METHOD:
Heat a large skillet (10-12 inch) over medium heat. When hot, add enough oil to generously film the pan bottom. Add the cauliflower and toss to coat. Cook, turning to prevent burning, to color the cauliflower and brown it on the flat surfaces and speckle it on the curves. Remove the cauliflower to a bowl.
Add the diced peppers to the pan and cook to soften. Allow to char in a few spots as this adds a nice flavor. Cook just enough so they are not raw, nor are they really soft. Remove to a separate bowl.
If the pan is pretty dry, add some oil. When hot, add the onions and cook until softened, but not colored. Add the garlic and cook until fragrant. Add the herbs and toss, then add the tomatoes.
Cook the tomatoes until they start to break down. Season with salt and pepper and sprinkle the paprika over. Stir gently. When the tomatoes are soft and giving up their liquid, add the vinegar to the pan and swirl the pan so the vinegar gets all around. Lower the heat to a simmer, then add the cauliflower. The liquid/tomatoes should come about half way up the cauliflower. Add a little water if needed.
Cook until the florets are just getting tender. Use a slotted spoon to turn the florets over. Cook until the florets are just tender all the way through. Scatter the peppers over the dish and cook to heat them through.
The dish is ready to serve.
Chef’s Notes:
You can adjust how wet the dish is by either adding extra water, yielding a soupy dish, or remove the vegetables from the tomato liquid and cook it down over high heat until it thickens and then pour the sauce over the vegetables.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
