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Braised Whole Cauliflower alla Diavola

Braised Whole Cauliflower alla Diavola

By Courtney HillSeptember 5, 2025

  • Makes
    4-6 servings
  • Cook Time
    1¾ hours
  • Active time plus cooling
    35 minutes active

We give a whole head of cauliflower the pot-roast treatment by cooking it in a Dutch oven with a spicy tomato, garlic and green olive braising liquid that becomes a flavorful sauce. When the cauliflower is almost fully tender, we dust it with pecorino and return it to the oven to brown. When it emerges 15 minutes later, it is tender enough that portions can easily be scooped from the whole head with a spoon. Or, if you prefer, cut it into wedges and set them on a bed of sauce on a platter. Accompany with creamy polenta or warm, crusty bread.

Tip

Don’t forget to trim base of the cauliflower and remove any leaves. When testing the cauliflower for doneness, make sure to insert a skewer straight down in the center, as the core is the densest part and the last to finish cooking.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 6

    medium garlic cloves, thinly sliced

  • ¾-1

    teaspoon red pepper flakes

  • ½

    teaspoon dried oregano

  • Kosher salt and ground black pepper

  • ½

    cup dry white wine

  • 28

    ounce can whole peeled tomatoes, crushed by hand

  • ½

    cup pitted green olives, roughly chopped

  • 2-2½

    pound head cauliflower, trimmed

  • 2

    ounces pecorino Romano cheese, finely grated (1 cup), plus more to serve

  • ¼

    cup lightly packed fresh basil, roughly chopped

Step 1

Heat the oven to 425°F with a rack in the lower-middle position. In a Dutch oven over medium, combine the oil, garlic, pepper flakes, oregano and ½ teaspoon black pepper. Cook, stirring, until the garlic is lightly browned, 2 to 3 minutes. Add the wine and simmer until reduced to a couple tablespoons, 5 to 6 minutes. Stir in the tomatoes with juices, the olives, ½ cup water and ½ teaspoon salt. Bring to a simmer over medium-high, then remove from the heat.

Step 2

Place the cauliflower stem end down in the pot. Spoon some of the sauce over the top, then cover, transfer to the oven and cook until a skewer inserted straight down into the center of the head meets just a little resistance, 50 to 55 minutes.

Step 3

Remove the pot from the oven; leave the oven on. Uncover and sprinkle the cheese over the cauliflower. Return to the oven and cook, uncovered, until the surface of the cauliflower is deeply browned, 15 to 20 minutes. Remove from the oven and let rest for 5 minutes.

Step 4

Using a wide metal spatula and a large spoon or tongs, lift the cauliflower out of the pot and set it on a platter, or, if you wish to cut it for serving, set it on a cutting board and cut it into 4 wedges. Taste the sauce and season with salt and black pepper. Spoon the sauce around the whole cauliflower on the platter, or, if you’ve cut wedges, spoon the sauce on a platter and place the wedges on top. Sprinkle with the basil and additional cheese, then drizzle with additional oil.