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Smothered Cauliflower with Tomatoes and Capers

4 to 6 Servings

40 minutes

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Taking a cue from southern Italian cavolfiore affogato, or “drowned cauliflower,” we brown cauliflower florets, then braise them with tomatoes in a minimal amount of liquid and with a few high-impact Mediterranean ingredients. The combination of savory (capers) and sweet (raisins) plus the rich, resinous flavor of pine nuts gives this dish a distinct Sicilian flavor profile. Serve as a vegetarian main sprinkled with pecorino or Parmesan cheese and with warm, crusty bread alongside, or offer as a side to grilled pork chops, Italian sausages or meaty, firm fish such as swordfish or tuna.

4 to 6



Don’t forget to occasionally stir the cauliflower while braising to keep the ingredients from sticking.

40 minutes


  • 3

    tablespoons extra-virgin olive oil

  • 2-2½

    pound head cauliflower, trimmed and cut into 1-inch florets


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Jennifer B.
February 12, 2024
Great cauliflower. Flavorful and easy to make!. Wonderful side.
Christopher B.
July 12, 2022
Great no-meat meal
This is a great replacement for meat in a quick pasta dish for the weeknights.
Karen W.

Excellent dish and hearty enough to be the main show with some bread and salad. My only modification was using some cherry tomatoes that I had in the freezer that had been roasted with some S & P and olive oil. It made the dish a bit more saucy but I liked it that way. It was a thick rich sauce that coated the florets nicely.