Join! 12 weeks for $1

Smothered Cauliflower with Tomatoes, Capers and Raisins

4 to 6 Servings

40 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.

4 to 6

Servings

Tip

Don’t forget to occasionally stir the cauliflower while braising to keep the ingredients from sticking.

40 minutes

Ingredients

Directions

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
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews