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Cavolfiore affogato in a shallow bowl, cauliflower florets glazed in tomato-wine sauce with olives and parsley on top.

Cavolfiore Affogato: White Wine Braised Cauliflower

Cauliflower florets braised in white wine, tomato, garlic, and anchovy until tender and glazed in a savory sauce, ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Southern Italy
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cauliflower, cut into 4 cm florets medium head (900 g to 1 kg)
  • 3 tbsp extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 4 anchovy fillets, chopped optional, omit for vegan
  • 1/2 tsp chili flakes optional
  • 200 ml dry white wine such as Vermentino or Pinot Grigio
  • 200 g crushed tomatoes or 6 ripe cherry tomatoes, halved
  • 60 g black olives, pitted Gaeta or Taggiasca
  • 1 tbsp capers, rinsed
  • water or vegetable broth up to 100 ml; as needed
  • salt and black pepper to taste
  • fresh parsley, chopped small handful; to finish

Method
 

  1. Trim the cauliflower head and cut into florets about 4 cm across. Rinse and drain well in a colander.
  2. Heat the olive oil in a 30 cm / 12-inch deep skillet over medium heat. Add the garlic and chili flakes, cooking for 1 minute until fragrant, don't let the garlic brown.
  3. Add the chopped anchovy fillets and stir until they dissolve into the oil, about 1 minute.
  4. Add the cauliflower florets and toss to coat in the oil, cooking for 2 minutes.
  5. Pour in the white wine and let it bubble uncovered for 1 to 2 minutes to cook off the sharp alcohol smell.
  6. Stir in the crushed tomatoes, olives, and capers. Add a splash of water or broth if needed so the liquid comes about halfway up the florets. Season with salt and pepper.
  7. Cover and simmer for 20 to 25 minutes, stirring occasionally, until a fork slides into the cauliflower with slight resistance and the florets still hold their shape. Add more liquid if the pan runs dry.
  8. Uncover for the last 5 minutes if the sauce looks thin, letting it reduce and cling to the florets.
  9. Taste and adjust the salt. Stir in the chopped parsley just before serving.

Notes

  • Anchovies dissolve completely, don't worry about visible pieces in the sauce.
  • Use a lid that fits snugly so steam braises the florets evenly.
  • Add broth instead of water if you want a deeper base flavor.
  • Pitted olives save time; smash whole ones with a knife instead.