Cauliflower braised in tomato sauce is not a new recipe, but I had this delicious rendition, which I share with you here, at Torrisi.

　　

Ingredients

serves 4 to 6

　　5 tablespoons extra-virgin olive oil

　　6 garlic cloves, crushed and peeled

　　1 large head cauliflower, cut into 2-inch florets, and any tender leaves coarsely chopped

　　1/4 cup pitted oil-cured black olives, halved

　　1/2 teaspoon dried oregano

　　1/2 teaspoon kosher salt

　　1/4 teaspoon peperoncino flakes

　　28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand

　　1/4 cup drained tiny capers in brine

　　8 large fresh basil leaves

　　

Step 1

Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. When the oil is hot, add the garlic, and let it sizzle for a minute. Toss the cauliflower florets and leaves, and stir to coat with the oil.

　　

Step 2

Sprinkle in the olives, oregano, salt, and peperoncino, and stir. Pour in the tomatoes and capers, and bring the sauce to a rapid simmer. Cover, and cook 10 minutes. Uncover, and simmer until the cauliflower is tender and the sauce has thickened, about 10 to 12 minutes. Drizzle with the remaining 2 tablespoons olive oil, and tear the basil leaves into the skillet. Stir to combine, and serve hot.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.