Best Tomato Braised Cauliflower Recipes

Whole Cauliflower Braised in Tomato Sauce image

Provided by lecole54

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.

TOMATO BRAISED CAULIFLOWER image

Categories Vegetable

Yield 6 people

Number Of Ingredients 8

1 head cauliflower (2-1/2 lbs.) or 3 smaller romanesco heads of cauliflower
3 Tbsp. extra-virgin olive oil
1 cup diced onions
4 cloves garlic, crushed
2 fresh or dried bay leaves
1 tsp. crushed red pepper
Salt
2 cups cored, peeled and seeded tomatoes or 1 16 ounce can Italian plum tomatoes, drained and seeded.

Steps:

Pull off leaves from cauliflower and cut out core. Break cauliflower head into florets no larger than 1-1/2 inches. In large casserole, heat olive oil over medium heat. Add onions and garlic and cook about 4 minutes, until wilted. Add cauliflower, bay leaves, and crushed red pepper. Season lightly with salt. Cook 5 minutes, stirring occasionally. Meanwhile crush tomatoes by hand. Add tomatoes to cauliflower and cook, covered, until cauliflower is very tender and most of the liquid has been absorbed, about 30 minutes. Check after 20 minutes and cook last 10 minutes uncovered if there is more than just enough liquid to lightly coat the cauliflower. Season with salt and serve hot as a side dish. You can also use this as sauce for pasta, topped with shaved pecorino or other hard cheese.

Whole Cauliflower Braised in Tomato Sauce image

Provided by @MakeItYours

Number Of Ingredients 12

1 head cauliflower, large outside leaves removed
1 25-ounce jar paleo-friendly roasted garlic tomato sauce
1/4 cup chopped parsley stalks
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 tablespoon onion powder
Freshly ground pepper
4 anchovy filets, drained and chopped
1 handful pitted kalamata olives
1 tablespoon red wine vinegar
1 tablespoon olive oil
Chopped flat-leaf parsley, to garnish

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.