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
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.
STEAMED WHOLE CAULIFLOWER WITH OLIVES
Tasty and wholesome cauliflower side dish with olives. Easy and delicious!
Provided by Sardinian Native
Categories Side Dish Vegetables Cauliflower
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to a boil. Place cauliflower in the insert, drizzle with olive oil, and spread olives around it; spread parsley and garlic on top and season with salt.
- Cover and cook over medium to low heat until a skewer easily pierces the cauliflower and the center is soft, 15 to 20 minutes. Add a couple of tablespoons of water during cooking to avoid burning.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 7.7 g, Fat 16.7 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 2.1 g, Sodium 658 mg, Sugar 1.8 g
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.
MEDITERRANEAN ROASTED CAULIFLOWER WITH OLIVES
This cauliflower medley is a great way to perk up your menu. It can be served warm as a side dish, or at room temperature and tossed with romaine lettuce as a salad. Warming the herbs and garlic in the oil prior to tossing with the veggies helps their flavor bloom. When ready to serve, drizzle on as much or as little balsamic vinegar as you like.
Provided by Bibi
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.
- Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.
- Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.
- Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.
- Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 10.9 g, Fat 8.5 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 142 mg, Sugar 5.2 g
More about "whole baked cauliflower with tomato and olive sauce recipes"
BAKED CAULIFLOWER | VEGETABLES RECIPES - JAMIE OLIVER
From jamieoliver.com
Servings 4Total Time 1 hr 15 minsCategory SidesCalories 168 per serving
- First of all, find yourself a pan in which your whole head of cauliflower will fit, leaving an inch around the outside of it – this is important, otherwise it won’t cook in the way it’s supposed to.
- I use my regular porridge-for-four-people pan and it works a treat! Add the onion, garlic, chopped cauliflower stalk and a lug of oil to the pan and slowly fry for 10 minutes until softened and with a little colour.
- Add your tomatoes, then half-fill one of the tins with water and add that to the pan, with a good swig of red wine vinegar.
WHOLE ROASTED CAULIFLOWER RECIPE - PARMESAN & GARLIC …
From wholesomeyum.com
WHOLE-ROASTED CAULIFLOWER WITH TOMATO-PEPPER SAUCE
From chatelaine.com
BEST WHOLE ROASTED CAULIFLOWER RECIPE - DELISH
From delish.com
CAULIFLOWER STEAKS WITH OLIVE RELISH AND TOMATO SAUCE …
From bonappetit.com
WHOLE CAULIFLOWER BRAISED IN TOMATO SAUCE - PALEO GRUBS
From paleogrubs.com
WHOLE POT-ROASTED CAULIFLOWER WITH TOMATOES AND OLIVES
From americastestkitchen.com
WHOLE POT-ROASTED CAULIFLOWER WITH TOMATOES AND …
From freeplant.net
BAKED CAULIFLOWER IN TOMATO SAUCE RECIPE | SAFFRON TRAIL
From saffrontrail.com
ROASTED CAULIFLOWER WITH TOMATOES AND OLIVES
From cuisinovia.com
WHOLE BAKED CAULIFLOWER WITH TOMATO AND OLIVE SAUCE
From pinterest.com
ROASTED CAULIFLOWER AND TOMATOES WITH OLIVES AND ... - MIDWEST …
From midwestliving.com
3.131 WHOLE BAKED CAULIFLOWER WITH TOMATO & OLIVE SAUCE
From givemethisday.com
WHOLE BAKED CAULIFLOWER WITH TOMATO AND OLIVE SAUCE RECIPE
From pinterest.com
ITALIAN ROASTED CAULIFLOWER - FANTASTIC SIDE DISH - COOKTHESTORY
From cookthestory.com
WHOLE BAKED CAULIFLOWER RECIPE (WITH TOMATO & OLIVE SAUCE)
From fooddiez.com
THE BEST WHOLE ROASTED CAULIFLOWER | MINIMALIST BAKER RECIPES
From minimalistbaker.com
WHOLE BAKED CAULIFLOWER WITH TOMATO AND OLIVE SAUCE
From everybodylovesitalian.com
CAULIFLOWER WITH OLIVES AND CHERRY TOMATOES | GIANGI'S KITCHEN
From giangiskitchen.com
CAULIFLOWER IN TOMATO SAUCE – VEGAN CAULIFLOWER RECIPE
From whereismyspoon.co
10 BEST BAKED WHOLE CAULIFLOWER RECIPES | YUMMLY
From yummly.com
WHOLE ROASTED CAULIFLOWER WITH BUTTER SAUCE - CILANTRO PARSLEY
From cilantroparsley.com
CAULIFLOWER BAKE WITH TOMATO & MOZZARELLA - THE COOK REPORT
From thecookreport.co.uk
WHOLE BAKED ROMANESCO CAULIFLOWER WITH TOMATO AND OLIVE …
From sites.google.com
ROASTED CAULIFLOWER WITH TOMATO SAUCE AND BLACK OLIVES RECIPE
From atkins.com
BAKED WHOLE CAULIFLOWER WITH LEMON TAHINI SAUCE - LENA'S KITCHEN
From lenaskitchenblog.com
ROASTED CAULIFLOWER WITH TOMATO AND OLIVES - RECIPE GIRL
From recipegirl.com
WHOLE ROASTED CAULIFLOWER WITH TAHINI AND TOMATO SALSA
From jmoreliving.com
ROASTED CAULIFLOWER WITH SPICY TOMATO SAUCE
From girlcooksworld.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love