Miyoko Schinner's Sicilian-style Cauliflower Braised in Red Wine (vegan and gluten-free)

Sicilian-style Cauliflower Braised in Red Wine

I learned this unique preparation for cauliflower on a trip to Sicily. In addition to the rich flavor, the red wine 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. It’s complex, it’s savory, it’s delicious.
Course Main Course, Side Dish
Cuisine Italian
Keyword Cauliflower Braised in Red Wine
Yields 6 servings
Author Miyoko Schinner


  • 3 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 3 to 4 cloves garlic, minced
  • About 2 lbs. Cauliflower (1 large or 1 ½ smaller heads), cut or torn into florets
  • 1 cup red wine, or more
  • cup pitted Kalamata olives, cut in half
  • ½ cup capers
  • ½ cup pine nuts
  • Salt and pepper to taste
  • 6 to 8 ounces Smoked Vegan Mozz, grated


  1. 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. You want to make sure that the cauliflower is really tender -- this is not a dish where crunchy cauliflower works. Finally, add the Smoked Vegan Mozz and stir to melt.