Miyoko's Phenomenally Vegan
Sicilian-style Cauliflower

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.

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

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.

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.

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

Miyoko's Tip

You want to make sure that the cauliflower is really tender. This is not a dish where crunchy cauliflower works.