Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Cuḍḍuruni with Cauliflower: A Rustic Sicilian Oven-Baked Treat
Experience the heart of Sicilian tradition with cuḍḍuruni filled with cauliflower – a warming, flavour-packed bake steeped in history.
🛒 Ingredients
- ✓ 500g bread dough
- ✓ 1 medium cauliflower
- ✓ 100g black olives, pitted
- ✓ 80g anchovy fillets in oil
- ✓ 150g fresh caciocavallo cheese
- ✓ 1 onion
- ✓ 1 tablespoon capers
- ✓ 8 tablespoons extra virgin olive oil
- ✓ salt
- ✓ chilli flakes
📊 Nutritional Information
Cuḍḍuruni with cauliflower hails from the culinary heritage of eastern Sicily. This hearty dish is a symphony of tastes, blending tender cauliflower with creamy caciocavallo cheese, briny black olives and salty anchovies. Every mouthful tells a story of a region steeped in food culture, where rustic bread dough meets garden-fresh veg in perfect harmony. It’s an ideal dish for the cooler months, when cauliflower is at its peak, making it just right for sharing round the table with loved ones.
👨🍳 Preparation
- 1
Trim the cauliflower and boil the florets in plenty of salted water until tender.
- 2
Thinly slice the onion and gently soften it in a pan with 4 tablespoons of the olive oil, then add the drained cauliflower and cook together for a couple of minutes to meld the flavours.
- 3
Roll out the dough to a thickness of about 5mm and cut two rounds, ensuring one is slightly larger than the other.
- 4
Line the base and sides of a greased baking tin with the larger dough round. Spoon in the cauliflower mixture mixed with diced caciocavallo, roughly chopped olives, capers and finely chopped anchovies.
- 5
Cover with the second dough round, seal the edges well, brush the outside with the remaining olive oil mixed with a splash of water, and leave to rest in a warm spot for an hour.
- 6
Bake in a preheated oven at 220°C for 45-50 minutes until golden.
- 7
Once cooked, cover the cuḍḍuruni with foil and let it cool slightly before serving.
💡 Tips and Variations
For a richer depth of flavour, try adding roasted pepper strips to the filling. To keep it vegetarian, simply leave out the anchovies and stir in some sun-dried tomatoes preserved in oil.
📦 Storage
- • Store in the fridge for up to 2 days.
- • You can freeze the cooked dish for up to a month.
- • Reheat in the oven at 160°C for around 10 minutes before serving.
🍷 Pairing
Serve your cuḍḍuruni alongside a glass of Contea di Sclafani Catarratto, a Sicilian white known for its fragrant nose and crisp dry finish, best enjoyed chilled between 6 and 8°C.
Give this heartwarming cuḍḍuruni recipe a go and bring a little slice of Sicilian soul into your kitchen. It’s a brilliant dish for gathering friends and family around the table, sharing stories and savouring bold, comforting flavours. Once you’ve tasted it, I bet it’ll become a cherished favourite in your home too!
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