Smothered Cauliflower with Tomatoes and Capers
- Makes4 to 6 servings
- Cook Time40 minutes
- 2
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 sweet (raisins) plus the rich, resinous flavor of pine nuts gives this dish a distinct Sicilian flavor profile. Serve as a vegetarian main sprinkled with pecorino or Parmesan cheese and with warm, crusty bread alongside, or offer as a side to grilled pork chops, Italian sausages or meaty, firm fish such as swordfish or tuna.
Don’t forget to occasionally stir the cauliflower while braising to keep the ingredients from sticking.
Step 1
In 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.
Step 2
Cover, reduce to medium and cook, stirring occasionally and adjusting the heat as needed to maintain a steady simmer, until the cauliflower is tender and most of the liquid has evaporated, 15 to 20 minutes.
Remove the pan from the heat. Stir in the pine nuts and parsley, then taste and season with salt and pepper.
