Braised Whole Cauliflower in Tomato Sauce
Since my husband and I have adopted a more keto-ish diet, we have found so many versatile recipes for cauliflower. I make cauliflower rice Mexican style, Asian style and just plain. I also make cauliflower mash,,add to soups and curries and so much more. But this recipe is good enough to serve as a main. Want to wow your friends and family? Try this easy and delicious us on cauliflower dish.
You can have the whole thing yourself, as a main or share as a side with others. Also depends on the size of he cauliflower.
NOTE* I always use a little more spice
| Servings | Prep Time |
| 1-4 | 10 minutes |
| Cook Time |
| 45minutes |
|
|
Ingredients
- 1whole cauliflowerleaves and stem removed enough to lay flat in a big pot such as a dutch oven
- 1large (25 to 32 oz) can of Italian tomatoes
- 1/4cup (1 bunch) chopped parsley stemssave the tops
- 1tsp chili powder
- 1/2tsp smoked paprika
- 1tbsp onion powder
- fresh ground black pepper to taste
- 4 anchovy filets drained and chopped
- 1handful pitted kalamata olives
- 1tbsp red wine vinegar
- 1 to 2 tbsp good olive oil
- chopped parley tops for garnish
Instructions
- Place whole head of cauliflower in a large pot. It should fit comfortably, with 1 to 2 inches of room left on all sides. Remove and set aside.
- Add the can of tomatoes one tomato at a time squishing each one over the cauliflower in your hand so as to make it sort of chopped., 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, a little salt and cover.
- Let cook over low heat for 45 minutes. To serve, garnish with chopped parsley. You should be able to literally scoop up servings in a big spoon.
Recipe Notes
Enjoy!