Cavolfiore aromatico (Aromatic cauliflower)

Using "From the Art of the Medicis to the Tables of Today," on Monday for dinner I made:

Cavolfiore aromatico (Aromatic cauliflower)

This is meant to be served as an accompaniment to boiled meats or roast. It was good but spicey hot! Too hot to serve to guests. It might be best to leave that chili whole. I used a dried red Tuscan chili. 

1 cauliflower

2 T finely chopped rosemary

2 whole cloves garlic, peeled

1 small red chili pepper, cut into very small pieces

3 T olive oil

3 T tomato purée 

1/4 C water 

Divide up the cauliflower tips, wash and rinse well. Do not dry them. 

Put the cauliflower into a cool saucepan with the oil, garlic, rosemary and chili. 

Brown for 10 minutes. Add the tomato purée, diluted with the water. 

Continue cooking for 20 minutes. Discard garlic cloves before serving.