Pot-roasted Cauliflower

Middle Eastern comfort food. Simple and delicious.

Yields4 ServingsCategory, , , ,
Prep Time20 minsCook Time50 mins
 1 head cauliflower
 100 ml wine (white)
 1 can of diced tomato
 3 garlic cloves
 6 anchovy filets (canned), optional
 2 twigs of rosemary
 1 tbsp chili flakes (less if very hot)
 10 black olives
 crumbly goat cheese or feta, coriander (optional)
1

Trim the leaves of the cauliflower, leaving some of the innermost light-colored and tender ones. Cut out the base of the stem/core, wash, and pat dry. Mince the garlic and the rosemary (remove the hard stems), and roughly chop the anchovies and olives. Preheat the oven to 200 degrees C.

2

Heat some olive oil in a cast iron pot or dutch oven and fry the cauliflower so it gets some browning from all sides except the bottom. This will take a bit of time.

3

Remove the cauliflower, lower the temperature a bit, and briefly fry the garlic. Deglaze with the wine, letting the alcohol burn off. Add tomatoes, rosemary, anchovies, olives, and chili flakes (to taste), some salt and pepper and let it simmer for about 5 min.

4

Season the sauce to taste, then remove about a ladle of it into a bowl. Place the cauliflower bottom down in the sauce, and push in a bit, so it's somewhat submerged without touching the bottom of the pan. Drizzle the reserved tomato sauce over the top of the cauliflower, and put the lid on.

5

Reheat on the stove top for a few minutes, then place in the oven for about 45-60 minutes, depending on how soft you like your cauliflower. Let rest for a moment before carving it up and serving with pita, flatbread, couscous, etc. Some feta or goat cheese crumbled on top is also quite nice, and you can sprinkle a bit of coriander or parsley on top for some added green.

Ingredients

 1 head cauliflower
 100 ml wine (white)
 1 can of diced tomato
 3 garlic cloves
 6 anchovy filets (canned), optional
 2 twigs of rosemary
 1 tbsp chili flakes (less if very hot)
 10 black olives
 crumbly goat cheese or feta, coriander (optional)

Directions

1

Trim the leaves of the cauliflower, leaving some of the innermost light-colored and tender ones. Cut out the base of the stem/core, wash, and pat dry. Mince the garlic and the rosemary (remove the hard stems), and roughly chop the anchovies and olives. Preheat the oven to 200 degrees C.

2

Heat some olive oil in a cast iron pot or dutch oven and fry the cauliflower so it gets some browning from all sides except the bottom. This will take a bit of time.

3

Remove the cauliflower, lower the temperature a bit, and briefly fry the garlic. Deglaze with the wine, letting the alcohol burn off. Add tomatoes, rosemary, anchovies, olives, and chili flakes (to taste), some salt and pepper and let it simmer for about 5 min.

4

Season the sauce to taste, then remove about a ladle of it into a bowl. Place the cauliflower bottom down in the sauce, and push in a bit, so it's somewhat submerged without touching the bottom of the pan. Drizzle the reserved tomato sauce over the top of the cauliflower, and put the lid on.

5

Reheat on the stove top for a few minutes, then place in the oven for about 45-60 minutes, depending on how soft you like your cauliflower. Let rest for a moment before carving it up and serving with pita, flatbread, couscous, etc. Some feta or goat cheese crumbled on top is also quite nice, and you can sprinkle a bit of coriander or parsley on top for some added green.

Pot-roasted Cauliflower
IngredientsDirections

Middle Eastern comfort food. Simple and delicious.

Slightly adapted from New York Times. Works just as well as a vegan version by replacing the anchovies with 2 tbsp of capers, somewhat chopped, and a little extra salt.

Yields4 ServingsCategory, , , ,
Prep Time20 minsCook Time50 mins
 1 head cauliflower
 100 ml wine (white)
 1 can of diced tomato
 3 garlic cloves
 6 anchovy filets (canned), optional
 2 twigs of rosemary
 1 tbsp chili flakes (less if very hot)
 10 black olives
 crumbly goat cheese or feta, coriander (optional)
1

Trim the leaves of the cauliflower, leaving some of the innermost light-colored and tender ones. Cut out the base of the stem/core, wash, and pat dry. Mince the garlic and the rosemary (remove the hard stems), and roughly chop the anchovies and olives. Preheat the oven to 200 degrees C.

2

Heat some olive oil in a cast iron pot or dutch oven and fry the cauliflower so it gets some browning from all sides except the bottom. This will take a bit of time.

3

Remove the cauliflower, lower the temperature a bit, and briefly fry the garlic. Deglaze with the wine, letting the alcohol burn off. Add tomatoes, rosemary, anchovies, olives, and chili flakes (to taste), some salt and pepper and let it simmer for about 5 min.

4

Season the sauce to taste, then remove about a ladle of it into a bowl. Place the cauliflower bottom down in the sauce, and push in a bit, so it's somewhat submerged without touching the bottom of the pan. Drizzle the reserved tomato sauce over the top of the cauliflower, and put the lid on.

5

Reheat on the stove top for a few minutes, then place in the oven for about 45-60 minutes, depending on how soft you like your cauliflower. Let rest for a moment before carving it up and serving with pita, flatbread, couscous, etc. Some feta or goat cheese crumbled on top is also quite nice, and you can sprinkle a bit of coriander or parsley on top for some added green.