Cauliflower with Olives & Tomatoes (Cavolfiori alle Olive)

From Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes

Cookbook

Author(s): Lidia Matticchio Bastianich, Tanya Bastianich Manuali

Page 360

Cuisine: Italian

Ingredients:

1 large cauliflower (2 1/2 pounds)
1 medium onion
1/4 cup olive oil (2 ounces)
4 cloves garlic
2 t kosher salt
1/4 t peperoncino flakes (or to taste)
1 1/2 cups cherry tomatoes
1/2 cup black olives

Reviews

1 reviews, average rating 5.0 / 5

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kateq

13 years ago

★ ★ ★ ★ ★ 5/5

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This is one of those amazing recipes--a few simple ingredients magically transform into a dish with intricate, layered flavors. I confess that I was halfway through making the dish before I discovered no olives! (I always have olives!) and so I substituted capers. Otherwise, I made the recipe as written and I loved it. I served it with a bit of pasta--a lovely main dish.

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