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
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PRINCEROY 793
[email protected]I'm always looking for new ways to cook cauliflower, and this recipe didn't disappoint. The roasting process brought out the natural sweetness of the vegetable, and the anchovies and tomatoes added a delicious depth of flavor. I'll definitely be maki
Big Booski
[email protected]This recipe is a great way to use up leftover cauliflower. I had some leftover from a previous meal, and this was the perfect way to use it up. The dish turned out great, and I'll definitely be making it again.
Phindiwe Fumba
[email protected]I made this dish for a potluck, and it was a huge hit. Everyone loved the unique flavor of the anchovies and tomatoes. I'll definitely be making this again for my next party.
Random Animator _Studios
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy and delicious. I especially love the roasted tomatoes.
Raja Armaghan
[email protected]I was skeptical about the anchovies, but they really worked in this dish. They added a nice salty flavor that balanced out the sweetness of the cauliflower and tomatoes. I'll definitely be making this again.
lucy appiah
[email protected]This dish is so easy to make, and it's absolutely delicious. The cauliflower comes out tender and flavorful, and the tomatoes and anchovies add a wonderful burst of flavor. I highly recommend this recipe!
Albina Sabijon
[email protected]I'm always looking for new ways to cook cauliflower, and this recipe didn't disappoint. The roasting process brought out the natural sweetness of the vegetable, and the anchovies and tomatoes added a delicious depth of flavor. I'll definitely be maki
PARVEEN Akter
[email protected]This recipe is a great way to use up leftover cauliflower. I had some leftover from a previous meal, and this was the perfect way to use it up. The dish turned out great, and I'll definitely be making it again.
AL. Haider media live streaming
[email protected]I made this dish for a potluck, and it was a huge hit. Everyone loved the unique flavor of the anchovies and tomatoes. I'll definitely be making this again for my next party.
cedrick munezero
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy and delicious. I especially love the roasted tomatoes.
Krystal Sturgeon
[email protected]I was skeptical about the anchovies, but they really worked in this dish. They added a nice salty flavor that balanced out the sweetness of the cauliflower and tomatoes. I'll definitely be making this again.
Ali Sher Probably not going
[email protected]This dish is so easy to make, and it's absolutely delicious. The cauliflower comes out tender and flavorful, and the tomatoes and anchovies add a wonderful burst of flavor. I highly recommend this recipe!
HA Khan
[email protected]I'm not usually a fan of cauliflower, but this recipe changed my mind. The roasting process brought out the natural sweetness of the vegetable, and the anchovies and tomatoes added a delicious depth of flavor. I'll definitely be making this again.
AME WebTech
[email protected]This roasted cauliflower dish was a hit with my family! The anchovies added a unique and savory flavor that we all loved. The tomatoes and garlic rounded out the dish perfectly. Will definitely be making this again.