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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.
4 to 6
Servings
Tip
Don’t forget to occasionally stir the cauliflower while braising to keep the ingredients from sticking.
40 minutes
Ingredients
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3
tablespoons extra-virgin olive oil
-
2-2½
pound head cauliflower, trimmed and cut into 1-inch florets
Directions
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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.
