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.
Smothered Cauliflower with Tomatoes, Capers and Raisins
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