Tender and delicate miniature cauliflower is often available in the fall. Serve this ragout as a side dish or over rice, or cut the cooked cauliflower into smaller pieces, and use ragout as an omelet or frittata filling.



Ingredient Checklist


Instructions Checklist
  • Heat the oven to 350 degrees. Heat the olive oil in a 3-quart ovenproof casserole or pan over medium heat. Add the onion, and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and minced anchovy fillets; cook until garlic is softened, about 3 minutes. Add the mushrooms; cook until their liquid is released and evaporates, about 5 minutes.

  • Stir in the tomatoes, rosemary, olives, capers, and bay leaves. Cook over medium-high heat, stirring occasionally, until all the flavors combine, about 10 minutes. Transfer half of the mixture to the bowl of a food processor, and process until it is slightly chunky; return to pan. Use a large spoon to break up larger pieces of tomato.

  • Arrange the cauliflower over the sauce in the pan. Cover, and cook until cauliflower is tender, about 30 minutes. (If mixture is too soupy, continue to cook another 5 to 10 minutes, uncovered, to reduce liquid.) Serve hot.


White button mushrooms can be used instead of the large cremini.