Whole Cauliflower Braised In Tomato Sauce Recipes

WHOLE CAULIFLOWER BRAISED IN TOMATO SAUCE

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 to 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.

WHOLE POT-ROASTED CAULIFLOWER WITH TOMATOES AND ANCHOVIES

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.

WHOLE CAULIFLOWER BRAISED IN TOMATO SAUCE

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.

WHOLE BAKED CAULIFLOWER WITH TOMATO AND OLIVE SAUCE

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.

BROILED CAULIFLOWER WITH FOUR CHEESE TOMATO SAUCE

Steps:

• Heat oil in a large pan over medium-high heat. Add onion and saute until beginning to soften but not brown, 2 to 3 minutes. Stir in garlic and cook another minute. Add the cauliflower; salt and pepper to taste. Cook and stir another minute to combine.
• Stir in the sauce and white wine; add 1 tablespoon of the parsley. Cook and stir 5 minutes at a low simmer.
• Turn heat to medium-low, cover. Cook until cauliflower is almost tender, about 10 more minutes, stirring a few times.
• Turn broiler to high. Line a rimmed baking sheet with foil. Spray lightly with cooking spray.
• Pour cauliflower and tomato sauce onto the baking sheet. Gently scoop some of the tomato sauce back over the top of the cauliflower. Spread the cauliflower evenly on the sheet.
• Sprinkle Parmesan cheese then mozzarella cheese over the cauliflower.
• Broil until cheese is bubbly and slightly browned in spots, about 2 minutes. Watch carefully so cheese doesn't burn. Let rest 3 minutes before transferring to serving platter. Garnish with remaining fresh parsley.