Name: Cavolfiore Affogato (Drowned Cauliflower)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2-3 saffron strands, soaked in a little hot water; 150 ml olive oil; salt and pepper; 30 g pine kernels; 1 cauliflower, about 1kg; 30 g raisins; 3 garlic cloves, halved

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Although most Neapolitan cooking is very simple, here is a recipe which leans towards the Arabic influences of further south. Pine kernels and raisins, two ingredients that appear more commonly in Middle-Eastern dishes, are seen quite often in the dishes of Campania, Calabria, Puglia and, naturally Sicily.”

Ingredients

1 cauliflower, about 1kg
150 ml olive oil
2-3 saffron strands, soaked in a little

Method

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.