WHOLE POT-ROASTED CAULIFLOWER WITH TOMATOES AND ANCHOVIES
The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook "A Girl and Her Greens" is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London's River Cafe. Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower. Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree. Ms. Bloomfield is unabashedly fussy about every component of her dishes, and inspires us to be equally careful. She gives a $2 can of plum tomatoes the same treatment she'd give an $80 whole lobe of foie gras: Each one must be closely examined, its tough bits trimmed off, and any substandard specimens discarded.
Provided by Julia Moskin
Categories dinner, lunch, roasts, main course, side dish
Time 1h15m
Yield 6 servings as a side dish, 4 as an entree
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and heat to 450 degrees.
- Trim any wilted leaves and brown bits off the cauliflower, but leave healthy leaves. Put the cauliflower on its side on a cutting board. As if coring a tomato, core the base of the cauliflower: insert a small sharp knife about 1 inch into the base of the stem, make a circular cut to loosen the cone-shaped core, then pry it out and discard.
- In a deep, heavy ovenproof pot (with a lid), large enough to hold the whole cauliflower, heat the oil over medium-high heat. Add the cauliflower cored side up; it should sizzle. Brown the exterior, turning it occasionally with tongs for even browning. This should take about 5 minutes; reduce the heat as needed to prevent scorching. Carefully turn over and brown the other side lightly, about 2 minutes.
- Remove the cauliflower to a plate and add garlic, anchovies and rosemary to the pot. Stir until garlic is golden, about 30 seconds. Add tomatoes, white wine, chiles and salt. Stir well and bring to a simmer. Return cauliflower to pot, cored side down. Baste with the tomato liquid and pile some of the solids on top. Simmer, uncovered, 5 minutes to thicken the tomatoes.
- Cover the pot, place in the oven and roast until tender, 30 to 45 minutes; a knife will go into the thick stems with almost no resistance. Check on the tomato sauce every 10 minutes or so; it should be punchy and intense but not too thick, so add a glug of wine if it seems to be getting too dry.
- Transfer the cauliflower head to a serving plate or shallow bowl and cut in half, quarters or thick slices. Spoon on all the tasty stuff left in the pot. Add a drizzle of olive oil and a sprinkle of herbs. Serve immediately or at room temperature, passing salt and red pepper flakes at the table.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 5 grams
SPAGHETTI WITH ROASTED CAULIFLOWER, TOMATO SAUCE AND OLIVES
Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h10m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you'll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.
- Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.
- Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 13 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 677 milligrams, Sugar 6 grams
BAKED WHOLE CAULIFLOWER
If you thought you didn't like cauliflower, try this! It's an awesome treat for a festive table. Beautiful presentation and something out of the ordinary.
Provided by Ariela
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.
- Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture.
- Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 14.7 g, Cholesterol 1.6 mg, Fat 8.7 g, Fiber 4.1 g, Protein 5 g, SaturatedFat 1.8 g, Sodium 379.5 mg, Sugar 4.1 g
WHOLE BAKED CAULIFLOWER WITH TOMATO AND OLIVE SAUCE
This is a Jamie Oliver recipe but since he is rather imprecise with measurements, I have put in the measurements I used. This is great as part of a Mediterranean menu.
Provided by Irmgard
Categories Cauliflower
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a pot large enough to hold an entire head of cauliflower, leaving an inch around it.
- Add the onion, garlic, and chopped cauliflower stalk and slowly fry for 10 minutes until softened and with a little colour.
- Add the olives, anchovies (if using) and parsley stalks and fry for another 2 minutes.
- Add the tomatoes along with a cup of water and the vinegar.
- Stir everything together and bring to a boil.
- Take the cauliflower and gently push it down into the sauce. The cauliflower should be partially submerged.
- Drizzle with a bit more olive oil, cover and let cook over low heat for 50 minutes.
- Garnish with the parsley leaves.
Nutrition Facts : Calories 164.6, Fat 5.2, SaturatedFat 0.8, Sodium 593.8, Carbohydrate 28.5, Fiber 8.9, Sugar 13.7, Protein 6.4
CAULIFLOWER STEAKS WITH OLIVE RELISH AND TOMATO SAUCE
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
Provided by Bon Appétit Test Kitchen
Categories Olive Tomato Appetizer Side Vegetarian Quick & Easy Low Cal Cauliflower Winter Healthy Low Cholesterol Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into four 1/2" "steaks" from center of cauliflower (some florets will break loose; reserve). Finely chop enough loose florets to measure 1/2 cup. Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 tablespoon oil, parsley, and lemon juice. Season relish with salt and pepper.
- Preheat oven to 400°. Heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding tablespoon oil to pan between batches. Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 minutes.
- Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down. Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower. Roast garlic and tomatoes until tender, about 12 minutes.
- Transfer garlic, tomatoes, and 1/2 tablespoon oil to a blender; purée until smooth. Season with salt and pepper. Divide tomato sauce among plates. Place 1 cauliflower steak on each plate; spoon relish over. Serve warm or at room temperature.
WHOLE CAULIFLOWER BRAISED IN TOMATO SAUCE
We're always on the lookout for good recipes that use cauliflower and this one really packs a lot of flavor! You can use regular smoked paprika or -- if you'd like a little heat like we do -- the hot smoked variety. A little sprinkling of Parmesan at table wouldn't hurt anything either! From paleogrubs.com.
Provided by lecole54
Categories Cauliflower
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Place whole head of cauliflower in a large pot. It should fit comfortably, with 1 to 2 inches of room left on all sides.
- Pour in tomato sauce, then add parsley stalks, chili powder, smoked paprika, onion powder, and freshly ground pepper. Bring sauce to a simmer over medium heat.
- Stir in anchovies, olives, and red-wine vinegar, then bring to a low boil.
- Gently push whole head of cauliflower down into the sauce. (Sauce should come halfway up the sides of the cauliflower). Drizzle with olive oil and cover.
- Let cook over low heat for 45 minutes. To serve, garnish with chopped parsley.
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- Preheat oven to 450°. In a 15x10-inch baking pan, toss cauliflower with a glug (2 to 3 tablespoons) of oil; spread evenly and season with salt and pepper. Roast until golden brown, crispy and tender when poked with a knife, about 20 minutes.
- Meanwhile, in a second 15x10-inch pan, toss tomatoes with a glug (2 to 3 tablespoons) of oil and a pinch of salt; spread evenly. Roast, stirring regularly, until liquid is reduced and syrupy, about 20 minutes.
- Transfer roasted cauliflower to a large serving bowl. Add the tomatoes, parsley, and olives; toss to combine. Top with Garlic Breadcrumbs.
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