Sautéed Cauliflower with Green Olives and Tomato

Cavolfiore con Olive Verdi e Pomodoro

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By Marcella Hazan

Published 1997

  • About

I don’t think of myself as a fancy cook. Presentation is not one of my first thoughts, but I am not insensible to an attractive-looking dish as long as its appearance signals the flavors I am about to experience. The tomato dice and the green olive sections look very pretty in this Apulian-style cauliflower, but they are there for reasons of taste. Cauliflower, if it hasn’t been around too long, can be quite mild, sometimes tediously so. Here, however, the residual bitterness of the olives