Cauliflower braise (coliflor ofegada)

Instructions

1. Using a sharp knife, score a cross in the base of the tomatoes. Bring a saucepan of water to the boil and blanch the tomatoes for 2 minutes or until the skins start to curl away from the flesh. Immediately drain and plunge into iced water, then peel away the skins and cut the flesh into quarters. Remove and discard the seeds, then finely dice the flesh and set aside.
2. Heat the oil in a large stockpot over medium–high heat. Add the pancetta and cook for 4–5 minutes, until golden, then add the aniseed, spring onion and garlic and cook, stirring, for 3–4 minutes, until the spring onion has softened. Stir through the chopped tomato and cook for 2 minutes. Reduce the heat to medium–low, add the cauliflower, pimentòn, raisins and pine nuts and stir well to combine.
3. To create a tight seal for your pot, wrap the lid in at least one thick tea towel. Cover the pot with the wrapped lid and cook for 5 minutes. ‘Sacsejar’ the pot from time to time by shaking it from side to side, holding the lid tightly as you slide the pan back and forth over the burner. Open the lid to check if the ingredients are catching on the bottom and reduce the heat if so. Replace the lid and continue cooking for a further 15 minutes, carefully shaking the pot every 3 minutes or so.
4. Transfer the braised cauliflower to a serving dish, season to taste with salt and pepper and serve with a little freshly chopped parsley sprinkled over the top.