Name: Whole baked cauliflower with tomato and olive sauce
Total time: 1 h 15 min
Yield: 1
Ingredients: 1 red onion peeled and sliced; 5 cloves garlic peeled and chopped; 1 large head cauliflower outer green leaves discarded, stalk chopped; olive oil; 1 handful black olives stoned; 4 good-quality salted anchovy fillets in oil drained and sliced; 1 handful fresh flat-leaf parsley leaves roughly chopped, stalks finely chopped; 2 x 400 g good-quality tinned plum tomatoes; red wine vinegar

Whole baked cauliflower with tomato and olive sauce

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Total Time:
1 hour 15 minutes

Italian-inspired cauliflower dish with unique flavors

Ingredients:

1 red onion peeled and sliced
5 cloves garlic peeled and chopped
1 large head cauliflower outer green leaves discarded, stalk chopped
olive oil
1 handful black olives stoned
4 good-quality salted anchovy fillets in oil drained and sliced
1 handful fresh flat-leaf parsley leaves roughly chopped, stalks finely chopped
2 x 400 g good-quality tinned plum tomatoes
red wine vinegar

Instructions:

Choose a pan large enough for the cauliflower, leaving space around it. Heat oil in the pan, then add onion, garlic, cauliflower stalk, and cook until softened. Add olives, anchovies, parsley stalks, tomatoes, water, and red wine vinegar. Bring to a boil, then nestle the cauliflower in the sauce. Simmer covered for 50 minutes. Serve with parsley leaves. This dish can be made ahead of time and reheated. Great with lamb or as a vegetarian main dish without anchovies.

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