Colourful Cauliflower

I was digging through some of my old recipes recently and I came across one that used to be a favourite way of cooking cauliflower - another member of the brassica family kids seem to abhor.

I used to make this one with dried basil because fresh basil wasn't readily available. The dried variety is fine in this context as it adds a pepperiness though these days I think I would use fresh.

Colourful Cauliflower

One cauliflower divided into florets
3 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
one onion, thinly sliced
1 clove garlic, crushed
1 green pepper, deseeded and diced
quarter cup water
four medium tomatoes, skinned and deseeded
2 teaspoon dried basil or a handful of fresh basil, chopped
seasoning

Chop the tomatoes and sprinkle with basil.

Simmer the onion and garlic in the vinegar and Worcestershire sauce for three to five minutes. Add the cauliflower and green pepper and water and cook for a further five minutes. Sprinkle with salt to taste.

Add the tomatoes and basil and simmer for about five minutes, shaking the pot to mix the vegetables.

Serve the cauliflower with the cooking liquid poured over it - there will probably be very little left. Grind over some fresh pepper.