Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
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
Reviews
July 12, 2022
Great no-meat meal
This is a great replacement for meat in a quick pasta dish for the weeknights.
The reviews for this recipe are for subscribers only.
Please Log in or join today for $1.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
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.