sides sardinian

Cavolfiore Soffocato Recipe

Cauliflower slowly stewed with onion, garlic, olive oil, and green olives in the Sardinian home style.

Vegan Vegetarian Gluten-Free Dairy-Free Nut-Free Low Carb
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Prep 15 min
Cook 40 min
Total 55 min
Servings 4
Difficulty Easy

Ingredients

Vegetables

Finish

Base

Liquid

Seasoning

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Instructions

  1. Wash the cauliflower well and divide it into florets, keeping the tender leaves and peeled stem pieces.

  2. Warm the olive oil in a wide pot and soften the halved garlic clove and thinly sliced onion.

  3. Add the cauliflower and let it take on a little color over low heat without covering it yet.

  4. Add the olives, a little salt, and the water. Cover and cook very slowly for about 30 minutes.

  5. If the pot dries too quickly, add a few spoonfuls of water. The point is to let the vegetable soften in its own trapped moisture.

  6. Serve when the cauliflower is fully tender and the bottom of the pot has turned creamy.

Storage & Meal Prep

It reheats very well and can also be eaten warm rather than hot.

Interactive Nutrition Map

4 Servings

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Vegetables
Cauliflower
1100 g
Onion (Yellow/White)
110 g
Garlic
3 g
Fruits
Green Olives
2700 g
Oils & Fats
Extra Virgin Olive Oil
54 g

Per Serving

1179kcalCalories
12gProtein
44gCarbs
116gFat
28gFiber
Sodium
10614mg461% DV
Potassium
1149mg24% DV
Calcium
419mg32% DV
Iron
4.6mg26% DV
Magnesium
118mg28% DV
Vitamin C
134.3mg149% DV
Vitamin A
135µg15% DV
Vitamin K
60.3µg50% DV
Folate
182µg46% DV
Cauliflower
Green Olives
Onion (Yellow/White)
Garlic
Extra Virgin Olive Oil
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, cavolfiore soffocato is the kind of contorno I make when cauliflower should turn soft, almost creamy, without becoming soup. The name points to the method: the pot is covered, and the vegetable cooks in trapped steam with a little water and oil.

I wash the cauliflower well and divide it into florets, keeping the tender leaves and peeled stem pieces. I warm the olive oil in a wide pot and soften the halved garlic clove and thinly sliced onion.

I add the olives, salt, and a small amount of water, then cover the pot and keep the heat low. If it dries too quickly, I add only a few spoonfuls of water. The point is to let the cauliflower soften in its own trapped moisture. I serve it when the bottom of the pot has turned creamy.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide