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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Break the cauliflower into small, small florets. Peel the big stems and cut them into small bite-size pieces. Steam or microwave the cauliflower until barely tender. | 2. Heat the olive oil in a medium skillet over low heat and add the garlic. Let it mellow until the oil has a good garlic aroma and the garlic is light brown. Discard garlic. | 3. Sauté the onion in the oil. Add the tomatoes and cook for 10 minutes to reduce. Add the anchovy paste and the cauliflower and simmer for 20 minutes until tomatoes and cauliflower are very tender. Season with salt and pepper. Serve over pasta or polenta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1			-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	2		sliced	-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
anchovy paste	1/2	teaspoon		-	-	-	-
sea salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.