December 16, 2015
Distinctively Mediterranean in flavor, braised cauliflower takes on a substantial and almost meaty feel in this hearty dish. Try cooking the cauliflower in a slow cooker for an even easier version.
Yield: 4 to 6 servings
Active Time: 15 minutes
Total Time: 1 hour
1 head cauliflower, large outside leaves removed
1 25-ounce jar roasted garlic tomato sauce
1/4 cup chopped parsley stalks
1 teaspoon chili powder
1/2 teaspoon paprika
1 tablespoon onion powder
4 anchovy filets, drained and chopped
1 handful pitted kalamata olives
1 tablespoon red wine vinegar
extra virgin olive oil
Chopped flatleaf parsley, to garnish
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 and place over medium heat. Season with parsley stalks, chili powder, smoked paprika, onion powder, and freshly ground pepper. Let come to a gentle simmer. Stir in anchovies, olives, and red wine vinegar. Bring to a low boil.
Gently push whole head of cauliflower down into the sauce. The sauce should come halfway up the sides of the cauliflower. Drizzle on olive oil and place lid on top. Let cook over low heat for 45 minutes. To serve, garnish with chopped parsley.
Photo credit: Paul Delmont
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