3 cups of cooked cauliflower flower buds
3 tablespoons of olive oil
1 cup of finely chopped onion
3/4 cup of tomato puree
1 cup of water
1 beef bouillon cube
black pepper to taste
3 cups of cooked cauliflower flower buds
3 tablespoons of olive oil
1 cup of finely chopped onion
3/4 cup of tomato puree
1 cup of water
1 beef bouillon cube
black pepper to taste
Wash the cauliflower flower buds and remove the tough central stem with a sharp knife
Cut the flower buds into smaller pieces and cook them in water and salt for about 10 minutes
Drain well
Chop coarsely, pressing down firmly on the plate
Sauté the onion in olive oil for a few minutes without letting it brown
Add the tomato puree, water, bouillon cube, and black pepper
Simmer over low heat, stirring occasionally, for about 15 minutes
Add the chopped flower buds and simmer covered for another 15 minutes or until tender
If necessary, add a little more water
Serve hot in four portions.
