Whole braised cauliflower (Cavolfiore brasato) from Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook (page 178) by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

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Notes about this recipe

  • JimCampbell on April 11, 2026

    A 3.5 out of 5. A very simple dish to make. A nice change of pace from the usual steaming or roasting of cauliflower. It's tasty, and the leftover can be pureed into a pasta sauce. We used a half of a cauliflower, since it's just the two of us. Don't be afraid of the peperoncino, it adds a nice zing. Not certain it needs the bacon. Perhaps add a bit of fresh oregano or thyme. Good basis for a dish. We'll put it in the rotation and play around. It's on her website: https://lidiasitaly.com/recipes/whole-braised-cauliflower/

  • julesamomof2 on October 25, 2018

    This was one of those occasions where I felt the bacon didn't add much as it lost it crispness during the braising process. Probably won't repeat.

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