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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
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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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