CAVOLI AFFOGATI WITH WOMERSLEY RASPBERRY & APACHE CHILLI VINEGAR

Name: CAVOLI AFFOGATI WITH WOMERSLEY RASPBERRY & APACHE CHILLI VINEGAR
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 small head cauliflower, cut into florets; 40ml extra virgin olive oil; 3 garlic cloves, bashed and peeled; 2 tins San Marzano tomatoes, both pulp and juice; 6 tbsp Womersley Raspberry & Apache Chilli Vinegar; 1 large pinch chilli flakes (adjust to your taste); A small bunch fresh chopped parsley; Salt to taste

Isabella Barbato-Akshay

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Cuisine

Italian

Ingredients

1 small head cauliflower, cut into florets
40ml extra virgin olive oil
3 garlic cloves, bashed and peeled
2 tins San Marzano tomatoes, both pulp and juice
6 tbsp Womersley Raspberry & Apache Chilli Vinegar
1 large pinch chilli flakes (adjust to your taste)
A small bunch fresh chopped parsley
Salt to taste

Directions

To a heavy-bottomed pot or casserole, add the olive oil and place over a medium-high heat. Once it starts to sizzle, add the cauliflower florets, the garlic and season with salt. Cook with a lid on, occasionally turning the florets so they sear on all sides.
After about 5 minutes, add the tinned tomatoes, vinegar and chilli flakes. The tomatoes can be quite watery so leave to cook with on medium heat with the lid off for around 12-15 minutes, or until the sauce has darkened, thickened and the florets are tender but still a little crunchy – this might vary depending on the size of the florets.
Serve with chopped fresh parsley and some toasted slices of bread.