Romanesque Cauliflower Sauce
This is a quick and easy sauce to serve with pasta or with crusty bread Its delicious served with a garnish of toasted flaked almonds or grated pecorino or try it with both if your are feeling indulgent!
- 1 head Romanesque Cauliflower
- 50g red onions
- 1 Tablespoon olive oil
- 1 large clove garlic, finely chopped
- 2 large ripe tomatoes
- half a red pepper, sliced
- 2 Tablespoons Fino or white wine
- 100ml water
- salt and black pepper to taste
Break the romanesque into small florets. Remove the skins from the tomatoes and roughly chop. Dice the onion and add to a heavy based saucepan with the olive oil on a medium heat. Stir for a minute and add the garlic.
Stir for another minute and add the romanesque, pepper, tomatoes and fino. When it bubbles up, add the water, cover and turn the heat down to a simmer. Cook slowly until the florets are breaking up and the sauce is amalgamated. Keep an eye on it, adding more water if it is getting to dry. Add salt and pepper to taste.