Cavolfiore Stufato (Italian Stewed Cauliflower) - cooking recipe

Ingredients

1 large cauliflower
garlic clove
3 tablespoons extra virgin olive oil
1/2 lb tomatoes
salt

Preparation

Parboil the cauliflower for five minutes in salted water(or cook in a steamer for ten minutes) then break it into florets.
Put the garlic and oil into a large pan or flameproof dish, heat through and then add the cauliflower, turning it over gently.
When it is well softened (about ten minutes) add the pureed tomatoes and then cover. Cook together gently for five minutes so that the flavours combine.
Taste for salt, remove the garlic and serve hot.