Best Cauliflower With Anchovy Tomato Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHARRED CAULIFLOWER WITH ANCHOVIES, CAPERS AND OLIVES



Charred Cauliflower With Anchovies, Capers and Olives image

This deeply versatile recipe is essentially a robust baked cauliflower salad. You can serve it room temperature as an antipasto, as part of a buffet or warm as a nearly vegetarian main course with rice pilaf, roasted sweet potatoes or pasta. It is also a perfect make-ahead side dish to accompany nearly everything from roasted chicken or fish fillets to steaks and chops.

Provided by David Tanis

Categories     vegetables, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1 medium cauliflower (about 1 1/2 pounds)
Salt
2 garlic cloves, minced
4 to 6 anchovy fillets, rinsed, patted dry and finely chopped
1/2 cup roughly chopped good-quality green or black olives
1 tablespoon capers, rinsed, patted dry and roughly chopped
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons lemon juice
1 teaspoon grated lemon zest
Pepper
1/2 teaspoon red-pepper flakes, or to taste
1/2 cup roughly chopped parsley
3 tablespoons chopped scallions

Steps:

  • Put a large pot of water on the stove and bring to a boil. Meanwhile, with a large knife, cut the cauliflower into quarters. Cut off the tough core at the stem end of each piece. Cut cauliflower quarters into rough 1/2-inch slices. Cut larger slices into several pieces, so all the chopped cauliflower is about the same size.
  • Salt boiling water generously and add chopped cauliflower. Cook for 2 minutes, then drain and spread out on a baking sheet to cool.
  • In a large bowl, put garlic, anchovy, olives, capers, olive oil, lemon juice and lemon zest. Whisk ingredients together and taste. Adjust salt or lemon juice as necessary.
  • Add blanched cauliflower to the bowl. Season lightly with salt and pepper. Add a generous pinch of red-pepper flakes, or add to taste, and toss cauliflower with your hands to coat evenly with dressing.
  • Transfer mixture to a shallow baking dish, small roasting pan or sheet pan. (Recipe may be prepared up to this point several hours ahead of baking.)
  • To finish, heat oven to 450 degrees. Bake cauliflower, uncovered, for about 20 minutes, until top is browned and beginning to char in some places. For extra char, place dish under broiler for 1 to 2 minutes. Remove from oven and let cool for 5 to 10 minutes. Serve at room temperature with a sprinkling of parsley and scallions. Drizzle with a little more olive oil, if desired.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 1 gram

ROASTED CAULIFLOWER WITH ANCHOVY, CAPERS, AND FRESH THYME



Roasted Cauliflower with Anchovy, Capers, and Fresh Thyme image

Provided by Tyler Florence

Categories     side-dish

Number Of Ingredients 15

2 heads cauliflower (preferably different colors)
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
Olive oil, for frying
3 garlic cloves, thinly sliced
1 tablespoon extra-virgin olive oil
3 oil-packed anchovy fillets, finely minced
2 garlic cloves, finely minced
1 tablespoon salt-packed capers, rinsed and drained
4 sprigs fresh thyme, leaves only
1/2 cup heavy cream
1/4 cup grated Parmigiano-Reggiano
1/2 lemon
Freshly cracked black pepper
Shaved Parmigiano-Reggiano

Steps:

  • Roast the cauliflower: Preheat the oven to 450 degrees F. Remove the green leaves from the cauliflower and reserve. Cut the cauliflower heads in half, then into bite-size florets. Cut the stalks into bite-size pieces also. Place the florets and stalk pieces in a roasting pan, and drizzle with olive oil and season with salt and pepper. Roast until golden and tender, about 20 minutes. Transfer to a platter lined with paper towels to drain.
  • Make the garlic chips: Pour 1/4 inch of oil into a small saucepan. Add the garlic and set the pan over medium heat. Heat the oil until the chips are golden and crisp, about 1 minute. Drain on paper towels and set aside.
  • Make the anchovy sauce: Set a large skillet over medium-high heat. Add the olive oil and fry the anchovies, garlic, capers, and thyme, stirring with a wooden spoon to break up the anchovies and infuse the oil. Cook for 3 to 4 minutes, until fragrant. Add the cream and Parmesan, and bring to a simmer. Just before serving, add the roasted cauliflower pieces and fold in the reserved leaves. Finish with a squeeze of lemon juice, and top with the fried garlic chips, cracked black pepper, and shaved Parmesan.

WHOLE CAULIFLOWER BRAISED IN TOMATO SAUCE



Whole Cauliflower Braised in Tomato Sauce image

We're always on the lookout for good recipes that use cauliflower and this one really packs a lot of flavor! You can use regular smoked paprika or -- if you'd like a little heat like we do -- the hot smoked variety. A little sprinkling of Parmesan at table wouldn't hurt anything either! From paleogrubs.com.

Provided by lecole54

Categories     Cauliflower

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 head cauliflower, large outside leaves removed
25 ounces jar roasted garlic tomato sauce
1/4 cup parsley, chopped (stems only)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 tablespoon onion powder
fresh ground pepper, to taste
4 anchovy fillets, drained and chopped
1 handful pitted kalamata olive
1 tablespoon red wine vinegar
1 tablespoon olive oil
chopped parsley, to garnish (flat leaf)

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.

WHOLE POT-ROASTED CAULIFLOWER WITH TOMATOES AND ANCHOVIES



Whole Pot-Roasted Cauliflower With Tomatoes and Anchovies image

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

1 head cauliflower (about 2 pounds), white, green or Romanesco
5 tablespoons olive oil, plus extra for drizzling
3 medium garlic cloves, thinly sliced
3 whole salt-packed anchovies, rinsed and filleted, or 5 to 6 anchovy fillets
3/4 teaspoon finely chopped rosemary leaves
1 1/2 cups drained whole canned tomatoes, trimmed of hard and unripe bits, diced
1/4 cup dry white wine, plus extra for cooking
3 dried pequin chiles, or 3 large pinches red pepper flakes
1 teaspoon flaky salt, like Maldon, or kosher salt

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

Related Topics