Anthony’s Sicilian Cauliflower

Anthony’s Sicilian Cauliflower

This is one classic not to put aside.  While our go-to of late is to roast vegetables at a high temperature, a good pan braise is a welcome addition to one’s repertoire. 

This dish works great as a side, or a vegetarian meal served over brown rice with a dollop of yogurt or ricotta cheese.

Serves 6-8 as a side

1 cup vegetable or chicken broth

1/2 cup golden raisins

2 large pinches ground saffron or saffron threads

1/3 cup extra virgin olive oil

8 anchovy fillets in oil, drained

2 medium red onions, thinly sliced

3 large garlic cloves, minced

2 medium-sized cauliflower (about 2 pounds each), broken into 2-inch florets (thick stalks trimmed and reserved for another use)

Kosher salt and freshly ground black pepper

5 tablespoons pine nuts, toasted

15 medium sized fresh basil leaves or Italian parsley, torn, about 1/3 cup


Warm broth is a small saucepan.  Remove from the heat and add raisins and saffron.  Soak for 20-30 minutes, while you prepare the cauliflower.


Place a large, heavy skillet over medium heat.  Add olive oil.  When the oil is hot and shimmering, add the anchovies and mash them with a fork in the hot, while sautéing for about a minute.  Add the onions and the garlic and sauté for about 5 minutes, stirring occasionally, until the onions are translucent.  Add the florets, mixing to combine and sauté for another 3-5 minutes, until the cauliflower is just beginning to brown.


Add broth and cook for another 5-7 minutes until the cauliflower is fork tender.  Add salt and pepper to taste. Transfer the contents of the skillet to a large serving platter, sprinkle pine nuts and herbs on top and serve.

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