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Braised Cauliflower with Tomatoes

Cauliflower braised in tomato sauce is not a new recipe, but I had this delicious rendition, which I share with you here, at Torrisi.

Recipe information

  • Yield

    serves 4 to 6

Ingredients

5 tablespoons extra-virgin olive oil
6 garlic cloves, crushed and peeled
1 large head cauliflower, cut into 2-inch florets, and any tender leaves coarsely chopped
1/4 cup pitted oil-cured black olives, halved
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon peperoncino flakes
28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
1/4 cup drained tiny capers in brine
8 large fresh basil leaves

Preparation

  1. Step 1

    Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. When the oil is hot, add the garlic, and let it sizzle for a minute. Toss the cauliflower florets and leaves, and stir to coat with the oil.

    Step 2

    Sprinkle in the olives, oregano, salt, and peperoncino, and stir. Pour in the tomatoes and capers, and bring the sauce to a rapid simmer. Cover, and cook 10 minutes. Uncover, and simmer until the cauliflower is tender and the sauce has thickened, about 10 to 12 minutes. Drizzle with the remaining 2 tablespoons olive oil, and tear the basil leaves into the skillet. Stir to combine, and serve hot.

Cover of the cookbook featuring the author with a table full of fresh herbs and vegetables.
Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.
TagsItalianEuropeanGarlicRoot VegetableVegetableCauliflowerOliveOreganoHerbs & SpicesPlum TomatoTomatoBasilSideLunchDinnerNut FreeVegetarianVeganDairy FreeGluten FreeOne-Pot MealsEasyQuickSauteSimmerCookbooks
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