Suffocated Cauliflower (Cavolfiore soffocato)

Cavolfiore soffocato is a simple Italian dish originating from Sardinia. The dish is usually made with a combination of cauliflower florets, olive oil, sea salt, and green olives. The florets are cooked in olive oil over medium heat in a wide pan.

A bit of water is added to the pan, and the cauliflower is simmered until fully tender. The dish is mixed with the olives and cooked a few minutes more. Before serving, the dish is seasoned with salt to taste. Cavolfiore soffocato is typically served as an accompaniment to chicken and pork dishes, but it can also be enjoyed on its own with a few slices of bread and cheese.