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.
STEP ONE
In a large saucepan, heat the olive oil and add the onion and garlic; saute until tender.
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.
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.
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.