Ingredients: |
Ingredients: 7 T extra-virgin olive oil
1 (2-pound) head Romesco or cauliflower, outer leaves and core removed and reserved for another use
3 medium garlic cloves, thinly sliced
4 anchovy fillets
1/4 tsp finely chopped rosemary
1 C whole tomatoes drained, trimmed and coarsely chopped
6 T dry white wine
1/4 tsp chili flakes
1 tsp sea salt
|
Directions: |
Directions:1. Position rack in center of oven. Preheat oven to 450 degrees. Heat 5 T oil in a large, lidded, oven-safe pot over medium-high heat. (Pot should be wide enough to hold cauliflower with about 3 inches to spare.) Cook cauliflower, using tongs to rotate, until golden brown all over, 5-7 minutes. Be careful when rotating cauliflower, as oil may splatter. If cauliflower browns to quickly, turn down heat. Remove cauliflower and set aside.
2. Add garlic, anchovies and rosemary to pot and saute, stirring, until garlic is lightly golden, about 30 second. Return cauliflower to pot, then add tomatoes, 4 T wine, chili flakes and salt. Stir, then baste cauliflower with liquids and pile some of tomatoes and anchovies on top of cauliflower.
3. Cover pot and decrease heat to medium to maintain a simmer. Cook until tomatoes reduce and concentrate in flavor, 5 minutes. Place pot in oven and roast cauliflower, occasionally basting with pan juices, until you can stick a knife into thickest part of cauliflower with almost no resistance, about 45 minutes. (If you have a smaller head of cauliflower, start checking at 20 minutes.) Sauce should be loose. Add wine to thin if necessary.
4. Carefully transfer cauliflower to a plate. Cut lengthwise into 1-inch slices and serve with sauce. Drizzle with remaining olive oil |
This recipe for Whole Pot-Roasted Cauliflower with Tomatoes and Acnchovies is from