Stewed Cauliflower (Cavolfiori in Umido)

Ingredients

To make the stewed cauliflower, begin by cutting the cauliflower into large florets. Steam them for about 10 minutes; they should remain quite firm. Then, cut them vertically into thin slices.
Heat 3–4 tablespoons of olive oil in a large skillet and lightly brown the garlic clove.
Add the cauliflower slices to the pan and let them brown over high heat, turning them very gently so they do not break apart. Once browned, season with salt and pepper.
Dilute the tomato paste in a little hot vegetable broth or water, then add it to the cauliflower.
Cover the skillet and let it simmer over low heat until tender, adding more liquid if necessary. Remove from the heat, transfer to a serving dish, and serve the stewed cauliflower immediately.