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Chef Gianluca Deiana Abis: Stufato di Cavolo con olive/ cauliflower with olives

Prep. time: 10 min

Cook Time: 25 minutes

Difficulty: 2 out of 5

Serve: 4

Ingredients: 1 head cauliflower, cut into florets

4 teaspoons extra-virgin olive oil

¾ teaspoon salt

¼ teaspoon freshly ground pepper

1 cup green olives

1 onion (medium)

1 garlic

1 cup of water

1 cup of olive juice


Remove the leaves from the outside of the cauliflower head. Cut the head in half and remove the core with a knife. Cut the cauliflower into large florets. You want them to be roughly the same size so they cook evenly. Cut through the stems, and try to leave the head intact so they do not crumble. In the large saucepan sauté onion and garlic until golden brown color. Add 1 cup of water. When water starts boiling add cauliflower. Poor Olive juice on top of cauliflower, seasoned with salt and pepper. Add olives. Leave it on low heat for 20 minutes. Serve hot or cold on your choice.

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