Drowned cauliflower

Drowned cauliflower

Cavolfiore affogato

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 cauliflower, about 1kg
150ml olive oil
2-3 saffron strands, soaked in a little hot water
3 garlic cloves, halved
30g pine kernels
30g raisins
salt
pepper

Method

  1. Cut small florets from the cauliflower, discarding only the tough stem and any leaves. Put the oil into a pan with a lid and heat gently. Add the florets, the saffron, garlic and a little water, cover and cook very gently until soft, about 25 minutes in total. After about 15 minutes, add pine kernels, raisins and salt and pepper to taste. This is a delicious accompaniment to chicken or fish.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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