□

.product_section .product_form, .product_gallery { opacity: 1; } .multi_select, form .select { display: block !important; } .image-element__wrap { display: none; }

Add description, images, menus and links to your mega menu

A column with no settings can be used as a spacer

Link to your collections, sales and even external links

Add up to five columns

Add description, images, menus and links to your mega menu

A column with no settings can be used as a spacer

Link to your collections, sales and even external links

Add up to five columns

CAVOLI AFFOGATI WITH WOMERSLEY RASPBERRY & APACHE CHILLI VINEGAR

October 20, 2024 1 min read

Cauliflower Cauliflower and Tomato stew Cavoli Affogati Fruit Vinegar Italian Raspberry Raspberry & Apache Chilli Vinegar Southern Italy Tomato Vinegar Womersley Foods

CAVOLI AFFOGATI WITH WOMERSLEY RASPBERRY & APACHE CHILLI VINEGAR

Cauliflower and Tomato stew from Southern Italy

Drawing inspiration from different Southern Italy culinary traditions, this simple yet delicious dish for ‘cavoli affogati’, meaning 'drowned cauliflower' in English, gets its name from the process of 'drowning' the cauliflower florets in tomato sauce. This stew can either be eaten as antipasto with toasted slices of sourdough bread or used to dress pasta for a more substantial main course.

CAVOLI AFFOGATI WITH WOMERSLEY RASPBERRY & APACHE CHILLI VINEGAR

Rated 5.0 stars by 1 users

Category

Soup

Cuisine

Italian

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Cauliflower and Tomato stew from Southern Italy

Drawing inspiration from different Southern Italy culinary traditions, this simple yet delicious dish for ‘cavoli affogati’, meaning 'drowned cauliflower' in English, gets its name from the process of 'drowning' the cauliflower florets in tomato sauce. This stew can either be eaten as antipasto with toasted slices of sourdough bread or used to dress pasta for a more substantial main course.

Image of CAVOLI AFFOGATI WITH WOMERSLEY RASPBERRY & APACHE CHILLI VINEGAR

Ingredients

1 small head cauliflower, cut into florets
40ml extra virgin olive oil
3 garlic cloves, bashed and peeled
2 tins San Marzano tomatoes, both pulp and juice
6 tbsp Womersley Raspberry & Apache Chilli Vinegar
1 large pinch chilli flakes (adjust to your taste)
A small bunch fresh chopped parsley
Salt to taste

View Cart (0) Checkout

Directions

To a heavy-bottomed pot or casserole, add the olive oil and place over a medium-high heat. Once it starts to sizzle, add the cauliflower florets, the garlic and season with salt. Cook with a lid on, occasionally turning the florets so they sear on all sides.
After about 5 minutes, add the tinned tomatoes, vinegar and chilli flakes. The tomatoes can be quite watery so leave to cook with on medium heat with the lid off for around 12-15 minutes, or until the sauce has darkened, thickened and the florets are tender but still a little crunchy – this might vary depending on the size of the florets.
Serve with chopped fresh parsley and some toasted slices of bread.

Recipe Note

Another favourite use of this vinegar, and also a perfect side dish for this stew, is on a strawberry, cucumber and mint salad. Simply chop everything and season generously with Womersley Golden Raspberry & Chilli Vinegar, a pinch of salt and a squeeze of lime or lemon.