Cauliflower Stewed in Red Wine

Name: Cauliflower Stewed in Red Wine
Ingredients: 60 ml olive oil; 6 anchovy fillets, chopped; 6 spring onions, sliced; 600 gm Romanesco cauliflower, in small florets; 75 gm pecorino cheese, cut into small dice; 16 pitted black olives; salt and ground black pepper to taste; 200 ml red wine

This is a Sicilian dish and the flavours are bold and exciting. I like to pile it onto Bruscetta and serve it as an appetizer.

Published 8 August 2025

Method

Pour half the olive oil into a medium saucepan. Put a third of the anchovies, a third of the spring onions, a third of the cauliflower and a third of the pecorino cheese. Now add half of the olives and follow with a third of the anchovies, spring onions, cauliflower and pecorino. Add another layer in the same way. Press down and sprinkle lightly with salt and ground black pepper. Pour over the remaining olive oil and the red wine.
Put the lid on and bring to a simmer over medium heat. Turn the heat to low and cook for 20 minutes. Serve warm or at room temperature.