I looked up "braised cauliflower" recipes and found two that looked good. So I made them both (a week apart).
The first recipe, a whole head of cauliflower braised in tomato sauce with some puttanesca ingredients, would make a great presentation for company. But after it was cooked, I cut it into florets so I could take it for lunch in Tupperware.
Delicious!
Whole Cauliflower Braised in Tomato Sauce http://paleogrubs.com/braised-cauliflower-in-tomato-sauce
Ingredients
Instructions
The first recipe, a whole head of cauliflower braised in tomato sauce with some puttanesca ingredients, would make a great presentation for company. But after it was cooked, I cut it into florets so I could take it for lunch in Tupperware.
Delicious!
Whole Cauliflower Braised in Tomato Sauce http://paleogrubs.com/braised-cauliflower-in-tomato-sauce
Ingredients
- 1 head cauliflower, large outside leaves removed
- 1 25-ounce jar paleo-friendly roasted garlic tomato sauce (I used a jar of Ragu)
- 1/4 cup chopped parsley
- 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
Instructions
- Place whole head of cauliflower in a large pot to judge for fit. It should fit comfortably, with 1 to 2 inches of room left on all sides. Take out cauliflower and set aside.
- Pour in tomato sauce, then add parsley, 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.
- I added a couple of sliced-up chicken sausages.