Here you are, directly from Tuscany, a perfect dish for these cooler nights we have had lately. Oh, these Italians, they sure know how to cook. This is so incredibly tasty, I had it all week for lunch.
From Il grande libro della vera cucina Toscana, by Paolo Petroni.
1 cauliflower, about 600 g, whole
3 tbsp olive oil
1 clove garlic, halved
300 lean sausage, casings removed
300 g plum tomatoes, chopped
150 g black olives, pitted
salt and pepper
1. Bring water to boil in a large stockpot and add a generous amount of salt. Add the cauliflower, whole, cover and let it cook for about 15 minutes.
2. Take the cauliflower out of the boiling water put it under cold running water until it is cool enough to handle. Cut into florets and set aside.
3. In a large skillet, heat the oil over medium-low heat and add the garlic clove. When it is brown, discard it and add the sausage. Cook the sausage, breaking it up as you stir until it is thoroughly cooked.
4. Add the cauliflower florets to the skillet with the sausage along with the tomatoes, salt and pepper. Cook over medium-low heat, uncovered, stirring once in a while, for about 20 minutes.
5. Turn the heat off and add the olives. Toss well, check seasonings and enjoy!