🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Wash and slice the spring onions, pit the black olives, and fillet the anchovies.

2. 2

   Trim and cut the cauliflower florets into pieces, leaving smaller ones whole and halving the larger ones.

3. 3

   In a high-sided non-stick pan, place a layer of cauliflower and add the onion, olives, anchovies, and aged pecorino with pepper.

4. 4

   Season with salt, add a sprinkle of freshly ground black pepper and extra virgin olive oil.

5. 5

   Continue creating layers in the same order until all ingredients are used.

6. 6

   Add a bit of water and cook over low heat for about half an hour without stirring.

7. 7

   Halfway through cooking, pour in the red wine, cover with a lid, and finish cooking.

8. 8

   Once cooked, transfer the drowned cauliflower to a serving plate and serve.