Vruoccoli Affucati

Stewed Cauliflower

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

Cauliflower is very popular in Sicily and crops up in all sorts of recipes. The local vegetable has a brilliant emerald green colouring and a much stronger flavour than your average cauliflower, but even the whitest and most bland vegetable will be revived after being stewed in red wine with olives, anchovies, onions and cheese!


  • 800 g (1 lb 10 oz) cauliflower, divided into florets


Blanch the cauliflower in boiling water for 60 seconds. Drain and set aside. Fry the onion in the olive oil. In Italy a flameproof terracotta pot is used, which can then go straight to the table. Chop the anchovies and add half to the onion, then add 1 tablespoon of the cheese and 4 chopped olives.<