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Miyoko's Phenomenally Vegan<br/>Sicilian-style Cauliflower<br/>

Like a Sicilian sunset, the red wine in this recipe tinges the cauliflower a lovely pink. Olives, capers, and pine nuts add pungency and interest, while Miyoko’s Smoked Vegan Mozz mellows out the dish.
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STEP ONE
In a large saucepan, heat the olive oil and add the onion and garlic; saute until tender.

STEP TWO
Add the cauliflower, red wine, olives, capers, and pine nuts, a few dashes of salt, and turn up the heat. Cover, and when it has come to a boil, turn the heat down to medium low.

STEP THREE
Cook until the  cauliflower is fork-tender, lifting the lid and stirring with a wooden spoon every couple of minutes to ensure that all of the pieces cook evenly and becoming pink.

STEP FOUR
Finally, add the Smoked Vegan Mozz and stir to melt.

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