Cavolfiore in umido Cauliflower is a staple of any Tuscan kitchen, enjoyed for many of the cooler months because of its long season. In this classic dish they are slow cooked in a simple tomato sauce.
INSTRUCTIONS - Remove plastic lid and cover with foil, heat in a preheated oven at 350° for approximately 20 minutes.
STORING INSTRUCTIONS - Refrigerate leftovers up to 4 days.
INGREDIENTS - Cauliflower, tomato, garlic, salt and pepper.