eat it, everyday

On a recent cross country flight, I wandered into the airport's Hudson News store--for what else than however many magazines my $10 could buy. I ended up with a fine selection of cheap tricks: US Weekly for my gossip fix, Everyday with Rachel Ray for my foodie fix, and something else, I forget. In any case, after reading Everyday I was was particularly inspired by her sit-down dinner with Italian cooking legend Mario Batali, who gave her a gem of a recipe to work with. I tried it last night, and it's molto delicioso! Here it is:

Tuscan-style Cauliflower
Serves: 6
Prep time: 10 minutes
Cook time: 30-40 minutes

You'll need:

• 1 32-oz. can crushed tomatoes (Cento brand are my favorite)
• 1 large head fresh cauliflower
• 2 cloves garlic
• 1 yellow onion
• 1/2 C. chopped calamata olives
• 1/2 C. water
• 2 T. olive oil
• 2 T. butter
• Salt & Pepper
• 1 t. dried thyme

1. Cut the cauliflower into 1-1 1/2 inch florets. Rinse, and set aside.

2. Cut the onion in half, then slice it.

3. In a large pot, melt the butter and the olive oil together over low heat. Crush two cloves of garlic into the butter/oil, and stir until golden (blonde).

4. Add the onions, and sautee until translucent and starting to brown, or about 10 minutes.

5. Add the can of crushed tomatoes, some salt and pepper to taste. Heat through, about 2 minutes, then add the cauliflower florets. Stir to coat, the cover.

6. Let sit on M/L heat for about 10 minutes before stirring.

7. Add the 1/2 cup of water, and the chopped calamata olives, and stir to incorporate. Cover again, stirring occasionally, for another 30-40 minutes, or until cauliflower is tender to your liking. Top with grated parmesan, if you must!

This would be a fantastic complement to a nice roasted pork loin dish... and you should eat it, everyday!