Tomato Braised Cauliflower Food

TOMATO BRAISED CAULIFLOWER

Steps:

• Pull off the cauliflower leaves and cut out the core. Break the cauliflower head into florets.
• In a large casserole, heat the olive oil over medium heat. Add the onion and garlic and cook until wilted, about 4 minutes. Add cauliflower, bay leaves and peperoncino and season lightly with salt. Cook for 5 minutes, stirring occasionally. Meanwhile, crush the tomatoes coarsely by hand.
• Add the tomatoes to the cauliflower and cook, covered, until the cauliflower is very tender and most of the liquid has been absorbed, about 30 minutes. Check the cauliflower after about 20 minutes: There should be just enough liquid to lightly coat the cauliflower. If there is more, finish cooking the cauliflower uncovered. Season with salt and serve hot.
• Serve on top of pasta or rice, or dip fresh bread into the sauce, enjoy!

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.

BRAISED CAULIFLOWER AND TOMATOES

Steps:

• NOTE: I use one 2 inch long medium hot jalapeno, but I am not very daring when it comes to chilis.
• Wash and cut cauliflower into small flowerets, about 1x2 inches. Peel ginger, cut into thin matchsticks. Cut jalapenos into thin strips. Wash and cut tomatoes into eight wedges each.
• Heat oil in a large non-stick skillet over medium to medium high heat.
• When hot add ginger, jalapenos, cumin and mustard, cook until mustard pops and cumin has darkened a few shades, about 1-2 minutes.
• Add coriander, salt and turmeric, stir once, add cauliflower and stir-fry until cauliflower is slightly browned, about 5 minutes.
• Reduce heat to low, add tomatoes and water, stir once and cover. Cook covered for 15-20 minutes until cauliflower is just tender. Shake pan occasionally to avoid sticking, don't stir.
• When done, uncover and evaporate excess liquid on high heat, stirring carefully.
• Serve sprinkled with herbs and garam masala.

SPICY CAULIFLOWER WITH BRAISED TOMATOES

Steps:

• Heat ghee in a large casserole.
• When hot, toss in the ginger, chilies, mustard and cumin seeds.
• Fry till the mustard seeds start to pop.
• Stir in the cauliflower, coriander, turmeric and salt.
• Stir fry for a couple of minutes, till the cauliflower starts to turn brown.
• Then add the tomatoes.
• Cover, reduce heat to low.
• Cook for 15 minutes, stirring occasionally.
• Remove the lid and stir fry for a few minutes till the liquid has evaporated.
• Sprinkle with garam masala and coriander greens and serve.

BRAISED CAULIFLOWER WITH BACON

Steps:

• Remove stem from cauliflower (but you can keep the leaves, if any -- they're delicious!).
• Sauté garlic and bacon in olive oil in a large heavy pot until lightly browned. Add onions and continue to sauté until onions are softened.
• Add cauliflower stem-side down. Pour tomatoes over and season with salt, pepper, and red pepper flakes. Bring to a boil, cover, and simmer on low for about an hour or until done (will depend on size of cauliflower -- mine took about 70 minutes).
• Remove cauliflower, bring sauce to simmer and let reduce for a little while, then pour over cauliflower and serve.

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.