Whole-y moly! Grab a cauliflower and get a head of your dinner plans tonight with this marvelous meatless meal.
“I was more than a little hesitant to give up my usual Friday skirt steak when this idea arrived in my inbox–but boy am I glad I took the leap! A�The sauce was impeccable and can easily be put over pasta, rice or other seasonal vegetables–but the cauliflower itself is a show stopper!”
Whole Roasted Cauliflower with Puttanesca
Spicy, rich and sweet–this recipe takes the cake in my books. I highly suggest you take the plunge and use the anchovies, there’s just nothing like their salty kick!
- 2 1/2 cups Ontario dry white wine
- 1/3 cup Ontario cold pressed canola oil
- 1/4 cup kosher salt
- 3 tablespoons fresh lemon juice
- 2 tablespoons unsalted Ontario butter
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon sugar
- 1 head of Ontario cauliflower, leaves removed
- For Puttanesca:
- 1 tbsp Ontario tomato paste
- 1 large Ontario onion
- 2 cloves Ontario garlic
- 1 tsp Ontario butter
- 1.5 cups Ontario grape tomatoes, chopped
- 1 tsp salt brined capers
- 4 anchovy fillets
- 1 tsp red pepper flakes
- Garnish: hard, salty cheese
- Preheat oven to 475A�. Bring wine, oil, salt, juice, butter, red pepper flakes, sugar and 8 cups water to a boil in a large pot.
- Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
- Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.
- Meanwhile, preferably in a cast iron pan, saute onions and garlic in butter. Once golden, add tomato paste and fry until dark in colour.
- Add anchovy, capers, red pepper flakes and chopped tomatoes.
- Simmer until cauliflower is done, adding water if sauce looks dry.
- To serve, gently lift whole roasted cauliflower off baking sheet and place in skillet over sauce. Serve with grated hard cheese of your choice.
Preparation time: 20 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 2
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!