Best Braised Cauliflower And Tomatoes Recipes

CAULIFLOWER WITH TOMATOES

Steps:

• Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
• Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams

WHOLE CAULIFLOWER BRAISED IN TOMATO SAUCE

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.

BRAISED CAULIFLOWER WITH TOMATOES

Steps:

• Heat 3 tablespoons of oil in large skillet over medium-high heat. When the oil is hot, add the garlic and cook for 2 minutes. Toss the cauliflower and leaves in the oil to coat. Sprinkle in the olives, oregano, salt and black pepper, stir to combine. Pour in the crushed tomatoes and capers, bring to a boil and reduce heat to simmer. Cover and cook for 10 minutes. Uncover and simmer until cauliflower is tender and the sauce has thickened, about 10 minutes. Drizzle with the remaining 2 tablespoons olive oil, tear the basil leaves into the skillet and stir to combine. Serve immediately.

CAULIFLOWER AND TOMATO FRITTATA WITH FETA

Steps:

• Heat 1 tablespoon olive oil over medium heat in a heavy 10-inch skillet, preferably nonstick. Add garlic and cook, stirring, until it begins to smell fragrant, about 30 seconds. Add tomatoes with liquid, sugar, salt and basil sprig or thyme. Simmer over medium heat, stirring often, until tomatoes have cooked down to a fragrant, dry sauce, about 20 minutes. Remove basil sprig. Taste and adjust seasonings.
• While sauce is simmering, steam cauliflower 5 to 8 minutes, until tender. Remove from heat and drain on paper towels. Add to tomato sauce and break up into small pieces with the back of your spoon. If possible, refrigerate uncovered overnight or for a few hours.
• Beat eggs in a large bowl. Stir in salt (about 1/2 teaspoon), pepper, tomato sauce with cauliflower, feta, optional olives and herbs.
• Clean and dry skillet and return to heat. Heat remaining olive oil over medium-high heat in the skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, pan is ready. Pour in the egg mixture. Swirl pan to distribute eggs and filling evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of frittata with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
• Once a few layers of egg have set, turn heat down to very low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 to 15 minutes, shaking pan gently every once in a while and lifting up the frittata and tilting the pan to let egg run underneath. Frittata should be just about set, except for the top.
• Meanwhile, preheat broiler. Uncover pan and place under broiler, not too closeto heat, for 1 to 3 minutes, watching very carefully to make sure top doesn't burn (at most, it should brown in spots and puff under the broiler). Remove from heat, shake pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen edges with a wooden or plastic spatula. Carefully slide from pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature, or cold.

WHOLE CAULIFLOWER BRAISED IN TOMATO SAUCE

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.

BRAISED CAULIFLOWER AND TOMATOES

Steps:

• NOTE: I use one 2 inch long medium hot jalapeno, but I am not very daring when it comes to chilis.
• Wash and cut cauliflower into small flowerets, about 1x2 inches. Peel ginger, cut into thin matchsticks. Cut jalapenos into thin strips. Wash and cut tomatoes into eight wedges each.
• Heat oil in a large non-stick skillet over medium to medium high heat.
• When hot add ginger, jalapenos, cumin and mustard, cook until mustard pops and cumin has darkened a few shades, about 1-2 minutes.
• Add coriander, salt and turmeric, stir once, add cauliflower and stir-fry until cauliflower is slightly browned, about 5 minutes.
• Reduce heat to low, add tomatoes and water, stir once and cover. Cook covered for 15-20 minutes until cauliflower is just tender. Shake pan occasionally to avoid sticking, don't stir.
• When done, uncover and evaporate excess liquid on high heat, stirring carefully.
• Serve sprinkled with herbs and garam masala.

WHOLE POT-ROASTED CAULIFLOWER WITH TOMATOES AND ANCHOVIES

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.