Ingredients
1/2 cup olive oil
1 clove garlic
4 cups canned tomatoes, drained and chopped
1 head cauliflower, broken into florets
1/2 cup boiling water
salt & pepper
1/2 cup finely chopped flat leaf parsley
Preparation
In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until softened and golden, then add the tomatoes and cook, stirring, until they begin to break down, about 5 minutes. Stir in the cauliflower and boiling water, lower the heat to medium and cook, stirring occasionally, until the cauliflower is tender, about 30 minutes. Season the cauliflower to taste with salt and pepper and scatter parsley on top.
