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. Continue reading “Cauliflower with olives – A simple recipe”