Dish

Cavolfiore in umido

Cauliflower in Tomato Sauce

Cavolfiore in umido is made by braising cauliflower in a tomato-based sauce with garlic, onion, and a variety of herbs and spices. The dish is typically served as a main course or as a side dish. The cauliflower becomes tender and flavorful as it simmers in the sauce, and the dish is often served with crusty bread to soak up the delicious sauce. This dish is a great way to incorporate more vegetables into your diet while still enjoying a hearty and satisfying meal.

European cuisine› Mediterranean cuisine› Italian cuisine

Vegetable Dish

Origins and history

Cavolfiore in umido is a traditional Italian dish that has been enjoyed for generations. It is believed to have originated in the southern region of Calabria, where it was a popular peasant dish. Today, it is enjoyed throughout Italy and beyond.

Dietary considerations

This dish is vegetarian and can easily be made vegan by omitting the Parmesan cheese that is often sprinkled on top. It is also gluten-free and low-carb, making it a great option for those with dietary restrictions. However, it may contain garlic and onion which are not suitable for some diets.

Variations

There are many variations of cavolfiore in umido, with some recipes calling for the addition of anchovies, capers, or olives. Some recipes also call for the cauliflower to be roasted before being added to the sauce. Another variation is to add potatoes to the dish to make it heartier.

Presentation and garnishing

To serve, spoon the cauliflower and sauce into a shallow bowl and sprinkle with Parmesan cheese and fresh herbs like basil and oregano. Garnish with a drizzle of olive oil and a sprinkle of red pepper flakes for added flavor.

Tips & Tricks

To make this dish even more flavorful, try using San Marzano tomatoes and fresh herbs like basil and oregano. You can also add a splash of red wine to the sauce for added depth of flavor. If you prefer a thicker sauce, you can add a tablespoon of tomato paste or a can of tomato sauce to the recipe.

Side-dishes

Cavolfiore in umido can be served as a main course or as a side dish to meat or fish dishes. It pairs well with a variety of Italian wines, such as Chianti or Barbera. A simple green salad or roasted vegetables can also be served alongside the dish.

Drink pairings

Cavolfiore in umido pairs well with a variety of Italian wines, such as Chianti or Barbera. For a non-alcoholic option, try serving it with sparkling water with a slice of lemon.