Best 5 Whole Cauliflower Braised In Tomato Sauce Recipes
Exploring the Culinary Delights of Braised Cauliflower in Tomato Sauce: Embark on a culinary adventure as we delve into the tantalizing world of braised cauliflower immersed in a delectable tomato sauce. This heartwarming dish, a symphony of flavors, textures, and aromas, promises to captivate your taste buds and transport you to a realm of culinary bliss. Let's embark on a journey to discover the secrets behind creating the perfect braised cauliflower in tomato sauce, a dish that is both comforting and elegant, perfect for any occasion.
Let's cook with our recipes!
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 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
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
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
Tips:
- Choose a firm, compact head of cauliflower for braising; avoid heads with brown spots or blemishes.
- Trim the cauliflower leaves and stem, leaving about 1 inch of stem attached to the head. This will help to keep the cauliflower intact during braising.
- Use a large pot or Dutch oven that is big enough to fit the cauliflower head. A pot that is too small will crowd the cauliflower and prevent it from cooking evenly.
- For a richer tomato sauce, use a combination of canned whole tomatoes and tomato paste. The tomato paste will add a deep, concentrated flavor to the sauce.
- Season the tomato sauce with salt, pepper, garlic, and oregano. You can also add a pinch of red pepper flakes for a bit of heat.
- Bring the tomato sauce to a simmer before adding the cauliflower. This will help to prevent the cauliflower from overcooking.
- Cover the pot and simmer the cauliflower for about 30 minutes, or until it is tender. Check the cauliflower occasionally to make sure that it is not overcooking.
- Once the cauliflower is tender, remove it from the pot and let it rest for a few minutes before serving. This will allow the cauliflower to absorb the flavors of the sauce.
Conclusion:
Braised cauliflower in tomato sauce is a simple but delicious dish that is perfect for a weeknight meal. It is also a great way to use up leftover cauliflower. The cauliflower is tender and flavorful, and the tomato sauce is rich and savory. Serve braised cauliflower in tomato sauce with rice, pasta, or your favorite roasted vegetables.
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