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
CAULIFLOWER WITH ANCHOVY TOMATO SAUCE
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 18m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Parboil the cauliflower florets for five minutes and drain them.
- Soften the shallots and the garlic in oil. Add the anchovies, tomatoes, pepper and rosemary. Cover and simmer for 10 minutes, adding a little water if the sauce dries out.
- Add the cauliflower florets to the pan and toss to coat them with the sauce. Cover and cook until tender (about five minutes).
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 463 milligrams, Sugar 8 grams
CAULIFLOWER WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
- Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams
Nutrition Facts : Calories 179 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 297 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams
ROASTED CAULIFLOWER WITH ANCHOVY, CAPERS, AND FRESH THYME
Steps:
- Roast the cauliflower: Preheat the oven to 450 degrees F. Remove the green leaves from the cauliflower and reserve. Cut the cauliflower heads in half, then into bite-size florets. Cut the stalks into bite-size pieces also. Place the florets and stalk pieces in a roasting pan, and drizzle with olive oil and season with salt and pepper. Roast until golden and tender, about 20 minutes. Transfer to a platter lined with paper towels to drain.
- Make the garlic chips: Pour 1/4 inch of oil into a small saucepan. Add the garlic and set the pan over medium heat. Heat the oil until the chips are golden and crisp, about 1 minute. Drain on paper towels and set aside.
- Make the anchovy sauce: Set a large skillet over medium-high heat. Add the olive oil and fry the anchovies, garlic, capers, and thyme, stirring with a wooden spoon to break up the anchovies and infuse the oil. Cook for 3 to 4 minutes, until fragrant. Add the cream and Parmesan, and bring to a simmer. Just before serving, add the roasted cauliflower pieces and fold in the reserved leaves. Finish with a squeeze of lemon juice, and top with the fried garlic chips, cracked black pepper, and shaved Parmesan.
CAULIFLOWER IN TOMATO SAUCE
My Dad made this recipe for me a few years ago and I liked it, but unfortunately I forgot about it. Today I discovered a cauliflower in the fridge and remembered this recipe, so this is the result.
Provided by cookwithanna
Time 30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Cut the cauliflower in small pieces and wash it with cold water. Boil it in water with a pinch of salt.
- Cut the onion , the carrot and garlic and fry them in a bit of oil.
- When the cauliflower if boiled enough to pierce it with a fork, drain the water and put it in the pan with the onion.
- In a bowl mix the tomato paste with a mug of warm water and add the chopped parsley.
- Pour the tomato paste in the pan and add water to almost cover the cauliflower. Leave it to boil for 15-20 minutes, add salt and pepper.
- Serve with grilled chicken .
- ENJOY!!!
SPAGHETTI SAUCE WITH CAULIFLOWER
Serve this sauce over your favorite pasta. This recipe goes back to the Great Depression. My large Italian family gathered in the kitchen and tried many ways to prepare Sunday dinner on a tight budget. My friends and family couldn't believe that there is no ground beef in this sauce. I bring it into work the next day and share. Co-workers love it.
Provided by impellizzeri kitchen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat the olive oil over medium heat in a large saucepan or soup pot, and cook the garlic, onion, and cauliflower, stirring occasionally, until the cauliflower is browned and tender, about 30 minutes. Pour in the basil, black pepper, and crushed tomatoes, and simmer until the sauce is thickened and the flavors have blended, about 30 more minutes.
Nutrition Facts : Calories 177 calories, Carbohydrate 26.6 g, Fat 7.7 g, Fiber 7 g, Protein 6 g, SaturatedFat 1.1 g, Sodium 401 mg, Sugar 1.7 g
CAULIFLOWER WITH GARLIC AND ANCHOVIES
Source: "Kitchen Suppers for Family and Friends" by Laura Washburn (c) 2004. Pub: Ryland Peters & Small, NYC & London. Wonderfully simply and tasty recipe. Great way to enjoy cauliflower and different from the usual preparations. May be made vegetarian by leaving out the anchovies. Is kosher (parve) as it is written.
Provided by Gandalf The White
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Separate the cauliflower into florets.
- Bring a large pan of water to a boil and add a generous amount of salt and the bay leaf.
- Add the cauliflower for 2-3 minutes to blanch, then drain and set aside.
- Chop the celery stalks finely and set aside.
- Chop the leaves (if using) separately and set aside.
- Heat 3 Tbs of the oil in a large skillet.
- Add the celery stalks and sautee for 1 minute.
- Add the cauliflower and re-season with salt.
- Cook for 2-3 minutes over medium-high heat, without stirring -- you want the cauliflower to brown.
- If needed, added more oil (I generally don't), then the anchovies and cook for 2-3 minutes more.
- Add the garlic, stir well, and cook for another 30 seconds -- you don't want the garlic to burn.
- Remove from the heat and add the celery leaves, if you are using them.
- Add the lemon juice and re-season with salt and pepper.
- Add Tabasco if using, to taste.
- May be served hot or at room temperature, either as a vegetarian entree or as a side dish -- Enjoy!
Nutrition Facts : Calories 177, Fat 11.6, SaturatedFat 1.7, Cholesterol 5.1, Sodium 308.6, Carbohydrate 15, Fiber 5.9, Sugar 5.8, Protein 7.4
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
WHOLE ROASTED CAULIFLOWER WITH ANCHOVY SAUCE
Make this gloriously golden roasted cauliflower as an ideal dinner party main. Serve with buttery cauliflower leaves and an addictive anchovy sauce
Provided by jospizarro
Categories Main course
Time 1h20m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C/gas 6. Remove the leaves from the cauliflower and set aside to use later. Bring a large pan of salted water to the boil and blanch the cauliflower for 4-5 mins. Drain well.
- Put the cauliflower in a roasting tin and drizzle all over with olive oil. Season well and roast for 40-50 mins until tender and golden.
- Meanwhile, make the sauce. Drizzle a little oil in a pan and gently fry the shallots for 10 mins until softened. Add half the garlic and the chilli flakes and cook for a minute more. Add the anchovies and let them dissolve, then add the tomatoes and stock.
- Season and cook for 10-15 mins until the tomatoes have broken down. Add the cream and bubble for another minute.
- Heat the butter in a separate pan with the rest of the garlic and fry the cauliflower leaves with plenty of seasoning. Serve the cauliflower on the buttery leaves, with the anchovy sauce spooned over the top.
Nutrition Facts : Calories 254 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
SPAGHETTI WITH TOMATO-ANCHOVY SAUCE
For a stronger anchovy taste, use the oil from the tin in place of some of the olive oil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a blender or food processor, puree tomatoes with their juices until smooth. In a large pot, heat oil over medium. Add onion and garlic and cook, stirring, until onion is soft, about 8 minutes. Add tomatoes and anchovies and bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Stir in basil and season with salt and pepper. Add spaghetti, toss to combine, and serve sprinkled with Parmesan.
Nutrition Facts : Calories 495 g, Fat 12 g, Fiber 5 g, Protein 17 g, SaturatedFat 2 g
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