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
WHOLE CAULIFLOWER BRAISED IN TOMATO SAUCE
Cauliflower often gets a bad reputation as a "boring" vegetable, but don't be fooled: It can make a showstopping entree when it's cooked the right way.
Provided by Jess
Yield 1
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 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 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.
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
ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES
This is my favorite Italian Braised Chicken recipe. The chicken thighs are first seared until the skin is crispy then they're gently simmered in a delicious tomato and olive sauce. The chicken becomes super flavorful and tender. This is a healthy dinner recipe you don't want to miss.
Provided by Kristen Stevens
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Set your oven to 400 degrees.
- Heat the oil in a large, ovenproof pan over medium-high heat. Add the chicken thighs to the pan, skin side up. Season the chicken skin with a pinch of salt and a little pepper on each piece. Once some of the fat has been released into the pan, flip the chicken over and cook until the skin is brown and crispy, about 7-8 minutes. If using skinless thighs, cook them until the meat starts to brown. Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.)
- Pour out all but a few teaspoons of the oil. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more. Add the tomato paste to the pan and let it cook until it has darkened slightly and is fragrant smelling, about 3 minutes.
- Add all the remaining ingredients to the pan and stir well. Season to taste with sea salt and black pepper. Nestle the chicken back into the pan, skin side up. Pop the chicken into the oven and let it cook for 40 minutes. Remove the chicken from the oven and serve it right away.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 407 kcal, Carbohydrate 18 g, Protein 47 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 215 mg, Sodium 1270 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 12 g
BROILED CAULIFLOWER WITH FOUR CHEESE TOMATO SAUCE
Florets of cauliflower simmer in a cheesy tomato sauce, then are finished under the broiler with Parmesan and mozzarella cheese for a fresh and easy side dish.
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 26.5 g, Cholesterol 26 mg, Fat 16 g, Fiber 7.1 g, Protein 12.6 g, SaturatedFat 5.4 g, Sodium 892.4 mg, Sugar 10.7 g
TOMATO BRAISED CAULIFLOWER
Cauliflower with flavor is Tomato Braised Cauliflower. This is an excellent side dish, but it also makes a great sauce for pasta or, when topped with shaved Pecorino Romano cheese, a delicious appetizer. It is also wonderful as a topping for bruschetta.
Provided by Lydia Bastianich
Categories Vegetable, Sauce
Time 45m
Yield 6
Number Of Ingredients 8
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!
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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.
HAMOOSTA CAULIFLOWER RECIPE: FRIED FLORETS BRAISED IN A ...
From oztelem.com
Estimated Reading Time 6 minsTotal Time 1 hr
- Steam the cauliflower whole for 7-9 minutes or until just tender and no longer pearly white in color.
- Finely chop the leeks and celery. If the cauliflower has nice stalks and stems, chop them up and add to the sauce too!
- Heat oil for deep frying in a small pot. Crack the eggs to a bowl and whisk well, mix flour and salt in a bowl.
WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES
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Servings 4Total Time 1 hr 15 minsCategory Healthy MealsCalories 205 per serving
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MIDDLE EASTERN BRAISED CAULIFLOWER RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 35 minsCategory Low-Calorie Cauliflower Side Dish RecipesCalories 124 per serving
- Heat 2 tablespoons oil in a large skillet over medium heat. Add shallots and garlic; cook, stirring frequently, until the shallots are soft but not brown, about 1 minute. Sprinkle with marjoram, cumin, coriander, salt and allspice and cook, stirring constantly, for 15 seconds. Add the remaining 1 tablespoon oil, cauliflower and tomatoes; gently stir to combine.
- Cover and cook, stirring occasionally, for 10 minutes. Uncover and continue cooking, stirring occasionally, until the cauliflower is tender and the sauce is thickened, 5 to 10 minutes more. Serve garnished with fresh marjoram, if desired.
GREEK BRAISED CAULIFLOWER - 30 DAYS OF GREEK FOOD
From 30daysofgreekfood.com
Cuisine Greek, MediterraneanCategory Appetizer, Main Course, Salad, Side DishServings 4Estimated Reading Time 8 mins
- In a deep saucepan or large pot (preferably with lid), heat the olive oil over medium to high heat. Add the onion for 2-3 minutes until richly browned. Add carrots, celery, parsley, cauliflower leaves, the bay leaf, the cinnamon stick and tomatoes (or passata or canned tomato) for another 5 minutes.
- Add the florets. Take the heads and soak them in the sauce for 5 seconds, just to take some nice color. Place stalks to the bottom of the pan/pot and the heads up.
- Add the water (or vegetable stock) with the dissolved tomato paste. Bring to a boil and then immediately reduce the heat to low. Close the pot/pan lid and simmer for 15 mins or until cauliflower stalks become tender (pierce them with a fork to see if they are soft enough). Add more water if the mixture is dry and needs a few more minutes.
WHOLE ROASTED CAULIFLOWER 10 WAYS - RELISH BLOG
From blog.relish.com
Estimated Reading Time 1 min
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- Whole Roasted Cauliflower with Whipped Goat Cheese. Whipped. Goat. Cheese. Need we say more?
- Whole Roasted Cauliflower Braised in Tomato Sauce. This paleo-friendly recipe calls for only about five minutes of prep.
- Whole Roasted Tandoori Cauliflower with Mint Chutney. An Indian-inspired take, complete with a simple mint and cilantro chutney for dipping.
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- Whole Roasted Cauliflower with Cheddar Beer Sauce. Simmered in creamy cheddar beer sauce, this variation mimics all the best of comfort food classics.
- Mustard Parmesan Whole Roasted Cauliflower. Coated with Dijon mustard, Parmesan cheese and a hint of lemon. So tangy, so delicious.
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CAULIFLOWER IN TOMATO SAUCE – VEGAN CAULIFLOWER RECIPE
From whereismyspoon.co
Reviews 25Calories 422 per servingCategory Vegan Recipes
- Heat the oil in a larger saucepan. Chop the onions and the garlic cloves very finely. Cook them on medium-low heat, stirring often, for about 3-4 minutes or until the onions are translucent.
- Bring to a boil, turn the heat down and cover the pan leaving a small crack open. Simmer the tomato sauce for about 20 minutes, stirring occasionally. The sauce should thicken very slightly.
TRADITIONAL GREEK BRAISED CAULIFLOWER
From olivetomato.com
5/5 (4)Category Entree, Side DishCuisine Greek, Mediterranean, VeganTotal Time 1 hr
- In a large pot, or deep pan heat the olive oil, add the cauliflower, potatoes, and spices, pepper and sauté, browning the cauliflower a bit.
- Add some hot water until cauliflower is about half way covered (you can always add more later if needed). Stir gently.
- Lower heat, assemble cauliflower so that that stems face down. Cover pot and let it simmer for about 30-50 minutes (check that the cauliflower is very soft, but not falling apart, also the sauce should not be watery).
RIGATONI WITH CAULIFLOWER AND TOMATO SAUCE - FOOD & WINE
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5/5 Servings 4
- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
- In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook until fragrant, stirring, about 30 seconds. Increase the heat to moderate. Add the cauliflower, tomatoes, raisins, water, and salt and bring the sauce to a simmer. Reduce the heat and simmer, covered, until the cauliflower is very tender, about 10 minutes.
- In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the rigatoni and toss with the pine nuts, cauliflower sauce, basil, Parmesan, and pepper. Serve with additional Parmesan.
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