Smothered Cauliflowers
Description
A dish with a pleasant and inviting flavor, cavolfiori soffocati (smothered cauliflower) is a simple and versatile Sardinian side that, once mastered, will become one of your go-to recipes.
Perfect to pair with both meat and fish dishes, this recipe brings the aromas of Sardinia straight to your table. It can be served warm in the cooler months or at room temperature during the summer.
For a bolder flavor, you can replace the olives with capers, or for a milder touch, try using black olives instead of those in brine.
Ingredients
to recalculate the ingredient amounts
- Cauliflower 1000 g
- Onion 50 g
- Pork pancetta 100 g
- Dried tomatoes 80 g
- Olives in brine 100 g
- Extra virgin olive oil 30 ml
- Salt 6 g
- Pepper 3 g
Instructions
- 1 To prepare the cavolfiori soffocati, start by removing the outer leaves from the cauliflower, keeping a couple of the tender ones. Cut them into pieces, then rinse the cauliflower thoroughly under running water and divide it into florets.
- 2 In a large pan, heat the olive oil and sauté the finely sliced onion together with the diced pancetta and chopped sun-dried tomatoes.
- 3 Once the oil has absorbed the flavors, add the cauliflower florets and the olives. Stir well to let them brown lightly on all sides.
- 4 Pour in a glass of warm water, cover with a lid, and cook gently over low heat for about 30 minutes. Season with salt and pepper about 10 minutes before the end of cooking.
- 5 When done, turn off the heat and serve your cavolfiori soffocati warm or at room temperature, depending on your preference.
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Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
