Cavolfiore alla Friulana (Cauliflower Friuli-Style)
This dish goes really well with roasted meat. It is a little on the sweet side because the sugars in the onion and cauliflower caramelize during the long, slow cooking. I especially like it with roast chicken or roast pork. Experiment with the cooking time to achieve different textures, but never crunchy. The cauliflower should be soft but not mushy. You can keep the florets more intact during the cooking by being gentle. You can also press down on them every now and then causing them to break up. Both styles are equally traditional. As you will see in the pictures, I opted for longer cooking to create more caramelization and the pressing motion to break the florets into small pieces.
Servings |
Prep Time |
8people |
20minutes |
Servings |
Prep Time |
8people |
20minutes |
|
|