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Great homemade coffee with James Hoffmann.
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.
Servings
Don’t forget to occasionally stir the cauliflower while braising to keep the ingredients from sticking.
tablespoons extra-virgin olive oil
pound head cauliflower, trimmed and cut into 1-inch florets
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