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Great homemade coffee with James Hoffmann.
Milk Street Recipe
Smothered Cauliflower with Tomatoes and Capers
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
Servings
Tip
Don’t forget to occasionally stir the cauliflower while braising to keep the ingredients from sticking.
40 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil
-
2-2½
pound head cauliflower, trimmed and cut into 1-inch florets
Directions
Pardon the interruption
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