INGREDIENTS 1 medium-sized cauliflower 1 cup of Horio PDO Kalamata olive oil 1 kg ripe tomatoes 4 cloves of garlic 1 bunch of fennel 1 tsp sugar salt and pepper | | DIRECTIONS- Wash the tomatoes and grate them.
- Clean and rinse the cauliflower.
- Cut it in small pieces and sauté them in Horio PDO Kalamata olive oil.
- When they turn golden brown on all sides, add the juice from the tomatoes and water, until it covers the cauliflower pieces.
- Add the chopped garlic and the fennel.
- Add salt and pepper and reduce heat. Simmer without stirring until the sauce is ready.
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