Cauliflower in Olive Oil
~400g Cauliflower florets
1 small onion, sliced
1-2 garlic cloves, sliced
2 small-sized carrots, peeled, sliced
50 ml extra virgin olive oil (half for cooking, half for after cooking)
1 long red sweet pepper, discard the seeds, sliced
2 tbsp rice or medium-grain Turkish bulgur, rinsed
3/4 cup water mixed with 3 tbsp canned crushed tomatoes
1/4 tsp red pepper flakes
1 tsp sugar
~1 tbsp lemon juice
Boil the florets for about 2 minutes in salt water in a medium-sized pot, drain.
Saute the onion and carrots with olive oil for 2-3 minutes. Add the garlic and when the smell of the garlic comes out, add the remaining ingredients. Cover and cook at medium heat until the rice is softened.
Let it cool down in the pot. Then, place on a serving platter. Drizzle with the remaining olive oil.
Garnish with parsley. Serve at room temperature or chilled.
Labels: Olive Oil Dishes