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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.
tablespoons extra-virgin olive oil
pound head cauliflower, trimmed and cut into 1-inch florets
01In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the cauliflower and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until charred in spots, about 3 minutes. Add the vermouth and cook, stirring, for about 30 seconds. Stir in the garlic, tomatoes, capers and raisins, then add ⅓ cup water and bring to a simmer.
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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.