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Pot-roast cauliflower
Pot-roast cauliflower
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Total Time:
2 hours
Cauliflower star dish: tender, juicy, versatile. Perfect as a side, starter, or main with bread, rice, or pasta.
Ingredients:
  • 3 onions
  • 6 anchovy fillets in oil from sustainable sources
  • 6 cloves of garlic
  • 6 large green olives (stone in)
  • 500 ml Gavi di Gavi white wine
  • 1 small pinch of saffron (optional)
  • 1 large head of cauliflower with leaves
Instructions:
  • 1. Preheat the oven to 180ºC/350ºF/gas 4. Peel and quarter the onions. Separate the quarters into petals directly into a 20cm-wide, deep ovenproof pan over medium-high heat. Add 1 tablespoon of olive oil and anchovies. Stir occasionally while slicing the garlic. Crush the olives (leaving the stones), then add them with the garlic to the pan. Cook and stir for 2 minutes, then pour in the wine and add the saffron if desired. 2. Trim the base of the cauliflower and score a deep cross into the stalk. Remove any tatty outer leaves, keeping the rest intact. Place the cauliflower in the pan, stalk side down, and drizzle with 1 tablespoon of oil. Spoon onions and liquid over the cauliflower. Bring to a boil and transfer the pan to the oven for 1 hour and 30 minutes or until the cauliflower is tender. Baste with pan juices twice during cooking. 3. Carefully transfer the cauliflower to a platter and spoon over the onions, olives, and juices. Slice and serve.

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