This simple dish makes a great accompaniment to any meat or fish dish. When buying cauliflower look for creamy white coloured florets with the inner green leaves curled round the flower. Discard cauliflower with discoloured patches or yellow leaves. As an alternative, try using broccoli florets instead of the cauliflower. Broccoli should have a fresh appearance: avoid yellowing specimens and those that feel soft or are wilting.
1 large cauliflower, cut into bite size florets
90-120ml/6-8 tbsp olive or vegetable oil
130g/4 1/2oz/2 1/4 cups dry white or whole meal (whole-wheat) breadcrumbs
3-5 garlic cloves, thinly sliced or chopped
1. Steam or boil the cauliflower in salted water until just tender. Drain and leave to cool.
2. Heat 60-75ml/4-5tbsp of the olive or vegetable oil in a pan, add the breadcrumbs and cook over a medium heat, tossing and turning, until browned and crisp. Add the garlic, turn once or twice, then remove from the pan and set aside.
3. Heat the remaining oil in the pan, then add the cauliflower, mashing and breaking it up a little as it lightly browns in the oil. (Do not overcook but just cook until lightly browned.)
4. Add the garlic breadcrumbs to the pan and cook, stirring, until well combined, with some of the cauliflower still holding its shape. Season and serve hot or warm.
Serve this wonderful, garlicky cauliflower dish as they do in ltaly, with cooked pasta, such as spaghetti or rigatoni.