Pic of Sicilian cauliflower with red wine

Sicilian cauliflower with red wine

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Sicilian cauliflower with red wine

Side Serves 4 45 min
This cauliflower recipe packs a big punch. It's good eaten at room temperature as well as warm. It makes a lovely starter, served just with croutons; or a light vegetarian dinner with rice or pasta; or substantial side to strong-tasting dishes like steak. Your could also add in a few anchovies, raisins, pine nuts or capers.


  • 1-2 slices white bread, crusts removed
  • olive oil
  • 90ml red wine
  • 50ml olive oil
  • 3-4 sun-dried tomatoes, finely chopped
  • 1 cauliflower, broken or cut into small florets
  • 1 garlic clove, minced
  • ½ onion, finely chopped
  • ½ tsp red chilli, finely chopped
  • handful pitted black olives, sliced
  • 50g Provolone cheese, grated
  • handful flat leaf parsley, chopped
  • salt and pepper


Prep time: 15 min
Cooking time: 30 min
  • Step 1

    To make the croutons, cut bread into little squares, roughly ½cm across. Heat some oil in a frying pan and fry until crisp and golden. Drain on kitchen paper and reserve.
  • Step 2

    Pour half the wine and half the olive oil into a large heavy based pan, stir in the sundried tomatoes and arrange half the cauliflower over.
  • Step 3

    Scatter with half the garlic, onion, chilli, olives and Provolone.
  • Step 4

    Repeat these layers with remaining ingredients. Bring to the boil, cover the saucepan with a well fitting lid and sweat for 10-15 minutes over a lowish heat, stirring once.
  • Step 5

    Once cauliflower is tender, add salt and pepper, stir in parsley and serve with croutons scattered over the top.

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