Cauliflower with Garlic and White Wine Sauce

Serves: 4


3 Tbsp Flying Olive Garlic, Chipotle, or a mild-medium Single Varietal of Extra Virgin Olive Oil

3 garlic cloves, minced (If using the Flying Olive Garlic oil, you might want to reduce the cloves to 2)

1/8 tsp red pepper flakes

1 head (about 2 pounds) cauliflower, cored and cut into 1 ½” florets

Salt and Pepper

1/3 cup chicken or veggie broth

13 cup dry white wine

2 Tbsp minced fresh parsley


Combine 1 tsp Flying Olive EVOO of Choice, garlic, and pepper flakes in a small bowl. Heat remaining 2 2/3 Tbsp of oil in a 12” skillet over medium-high heat until shimmering. Add the cauliflower florets and ¼ tsp salt. Cook, stirring occasionally, until the florets are a golden brown, about 7-9, minutes.

Push the cauliflower to the sides of the skillet. Add garlic mixture to the center and cook, mashing the mixture into the skillet, until fragrant, about 30 seconds. Stir the garlic mixture into the cauliflower.

Stir in the broth and wine and bring to a simmer. Reduce the heat to medium-low, cover, and cook until the cauliflower is crisp-tender, about 4-6 minutes. Take it off the heat and stir in the parsley and season with salt and pepper to taste. Serve.

Inspired by a recipe in The Complete Mediterranean Cookbook, by The Editors of America’s Test Kitchen, Brookline, MA, 2016.

Submitted by Barb L.