Cauliflower Acqua Pazza
Vibrant vegan version of Southern Italian classic, packed with Mediterranean flavors. Cauliflower simmers in a fragrant broth with garlic, fennel, tomatoes, and capers—tender and high in fiber....
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Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Serving platter
- Bread knife
Ingredients
- 1 head of cauliflower
- 1 bulb of fennel, stems and tough parts removed, thinly sliced
- 6 - 8 cloves garlic, thinly sliced
- 1 pint cherry tomatoes, cut in half
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 2 tablespoons capers
- 1/2 teaspoon sea salt
- 1 cup water
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