Cavolfiore in umido is a traditional vegetable dish from Italy. The dish is usually made with a combination of cauliflower, tomatoes, vegetable (or meat) stock, garlic, parsley, olive oil, salt, and pepper. The parsley, garlic, and tomato purée are heated in olive oil, then mixed with the cauliflower florets.

Stock is added to the pot, the dish is seasoned with salt and pepper, and it's then simmered over low heat until the cauliflower becomes tender. The florets are served on a plate, the liquid is reduced for a bit more until rich and flavorful, and it's then ladled over the cauliflower.