Cauliflower with Tomato and Fennel Seeds Recipe

Ingredients

Serve 4-6

• 2 cloves garlic, finely chopped

• 1 tsp fennel seeds

• 4 tbsp extra-virgin olive oil

• 4-6 peeled and chopped tomatoes

• 1 medium cauliflower

• salt and freshly ground black popper to taste

Method:

1. Sauté the garlic and fennel seeds in the oil in a large frying pan over high heat until the garlic is pale gold.

2. Stir in the tomatoes and cook for 15 minutes. Cut the cauliflower up into florets, removing the tough pieces of stalk.

3. Place the cauliflower in the tomato sauce and season with salt and pepper.

4. Cover and cook over medium heat until the cauliflower is tender. Serve hot.