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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/or olives) and sweet (raisins or currants) plus the rich, resinous flavor of pine nuts gives this dish a distinct Sicilian flavor profile. Serve this as a vegetarian main with some warm, crusty bread or offer it 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
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