While it’s in season and at its best, I’m proposing a recipe with cauliflower. In Sardinia this dish is called cavolo soffocato, literally meaning suffocated cauliflower, and it’s called like that because you let it steam in the pot by closing the lid. Apart from the quality of the ingredients, you only need a bit of patience for the success of this very simple and satisfying vegetarian recipe. Have it as it is with some home made bread or fluffy basmati rice, or make it a side dish for a meaty dinner.
Ingredients for two:
1 medium size cauliflower
half an onion
1 clove of garlic
130gr black olives
Some sherry or white wine vinegar
Step 1 – Prepare the cauliflower by washing it, removing the core and separating the flower heads. Then finely chop the onion and crush the garlic.
Step 2 – Pour some extra virgin olive oil in a casserole dish and when the oil is warm, add the onion and garlic. At this point I also added some crushed chillies to make the dish more exciting, but you don’t have to if you’re not a fan.
Step 3 – Add the cauliflower and let it fry and gain some colour. Then add half a glass of water, salt and close the lid. Let it cook on low heat for 15 minutes, giving it a stir every now and then.
Step 4 – Add the olives and close the lid again, keeping it on low heat for as long as it takes for the cauliflower to reach your favourite texture. If you like it soft and slightly overcooked, you might need another 15 minutes. If not, shorten the cooking time and enjoy it crunchy.
Step 5 – Once cooked, spray it with vinegar – it will give the dish a very fresh and satisfying flavour. Enjoy!