Cavolfiore alla Calabrese

Method

Blanch the cauliflower florets in salted boiling water for 4-5 minutes until just tender, then drain well. Heat the olive oil in a large frying pan over medium heat and sauté the sliced garlic and dried chillies until fragrant, about 1 minute. Add the drained cauliflower to the pan and cook for 3-4 minutes, stirring gently. Stir in the olives, capers, tomato passata and vinegar, then simmer for 8-10 minutes until the flavours meld and the sauce coats the cauliflower. Season generously with sea salt and black pepper to taste. The dish can be served warm or at room temperature, making it ideal for summer gatherings.