Cavulufiuru della Vata Scarosci

940g Blumenkohl
6EL Olivenöl
1 Knoblauchzehe
2TL Cayennepfeffer grob gemahlen
100g Kalamata Oliven
120g Tomatenpüree
700ml Wasser
25g Kapern
2TL Oregano
Grobes Meersalz

Dampfkochtopf

45 Minuten

1. Blumenkohl waschen und etwas zerkleinern
2. Knoblauchzehe fein zerkleinern
3. Olivenöl im Dampfkochtopf erhitzen
4. Knoblauch, Oliven, Kapern und Cayennepfeffer auf mittlerer Stufe kurz dünsten
5. 400ml Wasser und Tomatenpüree mischen
6. Blumenkohl und Wasser-Tomatenpüree-Gemisch in den Dampfkochtopf geben
7. 5 Minuten auf niedriger Stufe kochen lassen
8. Dampf ablassen
9. 300ml Wasser, grobes Meersalz und Oregano hinzufügen und 10 Minuten auf mittlerer Stufe zugedeckt kochen lassen

4 Portionen

Einkaufsliste

Blumenkohl

Olivenöl

Knoblauch

Cayennepfeffer

Kalamata Oliven

Tomatenpüree

Kapern

Grobes Meersalz

Oregano

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Cavulufiuru della Vata Scarosci

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