Cavolfiore Stufato con Olive (Italian Braised Cauliflower)

Cavolfiore Stufato con Olive (Italian Braised Cauliflower with Olives)

Cavolfiore stufato con olive is a southern Italian style vegetable braise where cauliflower cooks gently with tomato, garlic, olives, and herbs. The florets should become tender without falling apart.

Servings & Timing

Servings: 4 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes

Ingredients

1 large cauliflower, cut into medium florets 3 tbsp extra virgin olive oil 2 garlic cloves, sliced 1 cup crushed tomatoes 1/2 cup low sodium vegetable stock 1/2 cup pitted olives 1/4 tsp red pepper flakes 1/2 tsp kosher salt 2 tbsp chopped parsley

Preparation

1. Heat olive oil in a wide skillet. Add garlic and chile for 30 seconds. 2. Add cauliflower and cook 5 minutes, turning occasionally. 3. Add tomatoes, stock, and salt. Cover and simmer 15 minutes. 4. Add olives, uncover, and cook 8 to 10 minutes until cauliflower is tender and sauce clings to the florets. 5. Finish with parsley and a drizzle of olive oil.

Professional Technique

Use a wide pan so the cauliflower braises rather than steams in excess liquid. Add olives late so their salt does not dominate as the sauce reduces.

Chef Tips

Cut florets to similar size. Taste before adding final salt because olives vary greatly in salinity.

Common Mistakes

Do not boil until mushy, add too much stock, or brown the garlic. Avoid heavily salted olives without tasting first.

Wine Pairing

Fiano di Avellino, Greco di Tufo, Cerasuolo d’Abruzzo, Frappato, and Chianti Classico work well.

Storage and Reheating

Refrigerate up to 3 days. Reheat gently in a skillet. Freezing is not recommended because cauliflower softens.

Nutrition per Serving

Approximate per serving: 220 calories, 6 g protein, 19 g carbohydrates, 15 g fat, 2 g saturated fat, 7 g fiber, 8 g sugars, 610 mg sodium, 0 mg cholesterol.

Chef Gianluca