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Neapolitan
Spicy Cauliflower with Garlic and Lemon
I learned this deceptibly
simple, savory dish from a cooking demonstration at Dekalb Farmers Market years
ago. The woman who demonstrated it (using fresh hot pepper rather than dried,
crushed pepper, which I use) told me it was the way her grandmother fixed
cauliflower. Both her mother and grandmother were originally from Italy from
near Naples.
The recipe
serves six as a starter, side dish or lunch dish.
1 medium-large
cauliflower
3-4 large cloves
garlic
1 large Roma
type tomato (optional)
1 tablespoon
minced flat (“Italian”) parsley
Juice of 2
small, or 1 large, lemon, about 3 1/2 tablespoons
1/4 cup olive
oil
3/4 teaspoon salt,
plus more to taste
1/2 to 1
teaspoon crushed dry hot pepper
1/8 teaspoon
ground black pepper
Prepare
vegetables and keep them in separate piles: Cut cauliflower into 1-inch
flowerets, keeping pieces of stem attached to the “flower” parts. Coarsely mince
garlic. Quarter tomato, if used, and cut off tough stem area. With finger push
out seeds and juice. Dice tomato flesh. Mince the parsley. Squeeze lemon(s)
into a cup. Have these ingredients ready.
Heat a large,
heavy STAINLESS STEEL or enamel (not aluminum) pot to medium hot. Add oil and
garlic. Fry very briefly, but do not brown. Add tomato, if used, and fry,
stirring frequently, until tomato softens. Add cauliflower and sprinkle with
the salt, hot pepper and black pepper. Toss and fry briefly. Add a few
tablespoons water, cover pot, and simmer, stirring occasionally, until
cauliflower becomes crisp-tender.
Taste a small
piece of cauliflower to test for doneness, and add salt if needed.
Remove from
heat, add lemon juice, and toss cauliflower. Keep covered, but stirring
occasionally, 5 minutes. Taste one last time and add salt and/or lemon juice if
needed, and toss well.
Serve sprinkled
with a little minced parsley.
