top of page
  • Writer's pictureDaniela Weiss-Bronstein

Cauliflower Alla Vodka

I believe that this is from the same Italian Jewish cookbook that's in WHB while I'm in PA.

This is one I expected to be good. I was wrong. It's incredible.

Prep time - 15 minutes

1 large head's worth of blanched and drained cauliflower florets

2 cups shredded mozzarella

1 cup freshly grated Parmesan

Freshly chopped basil for garnish

For sauce

1 Tablespoon extra virgin olive oil

1 medium chopped onion

3 cloves minced garlic

⅓ cup vodka

1 28-oz. can crushed tomatoes

Pinch of crushed red pepper flakes

Kosher salt to taste

½ cup heavy cream


Heat oven to 375

Blanch cauliflower: place in boiling water for one minute, then immediately remove and place in icce cold water to stop the cooking process


In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, wait 1 minute, then add vodka and crushed tomatoes. Add crushed red pepper flakes and season with salt. Stir in heavy cream and cook 5 minutes to let the alcohol cook off. Remove from heat


Place cauliflower in a large baking dish. Pour vodka sauce over the cauliflower, half of the mozzarella and Parmesan, and stir to combine. Top with remaining mozzarella and Parmesan

Bake uncovered until cheese is golden and melted, 25 minutes

Garnish with basil and serve

(Image via

13 views0 comments

Recent Posts

See All
bottom of page