Cauliflower Braised in Red Wine with Anchovies and Olives

11:05 pm on 23 July 2007

(Serves 4 – 6)


  • 400g cauliflower, broken into florets
  • 1 large onion, finely sliced
  • 3 tablespoons olive oil
  • 3 salted anchovies, washed
  • 55g Parmesan cheese, coarsely grated
  • 12 black olives, stoned
  • salt
  • 125 mls red wine


Blanch the cauliflower in boiling water for about 60 seconds. Drain and set aside. Fry the onion in the olive oil. Chop the anchovies and add half to the onion, then add 1 tablespoon of the cheese and four chopped olives.

Cover this mixture with cauliflower florets. Chop the remaining olives and scatter a few over the cauliflower, add a little more of the anchovy and sprinkle over some more cheese. Continue layering until all the ingredients have been used up. Cover with red wine, sprinkle with a dribble of olive oil and cover with a close-fitting lid.

Place on an element very low and simmer for about 45 minutes. Do not stir to disturb the layers.

Serve hot or cold with plenty of crusty bread or as an accompaniment to roast chicken.

Match with

Mt Dotterel Chantmarle Vineyard Saignee 2005
Villa Maria Private Bin 2006
Montana East Coast 2006
Clayridge 2006

Dolcetto & Syrah
Brown Brothers 2007

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