Cauliflower In Tomato Sauce Recipes

WHOLE CAULIFLOWER BRAISED IN TOMATO SAUCE

Steps:

• Place whole head of cauliflower in a large pot. It should fit comfortably, with 1 to 2 inches of room left on all sides.Pour in tomato sauce, 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 and cover.Let cook over low heat for 45 minutes. To serve, garnish with chopped parsley.

BROILED CAULIFLOWER WITH FOUR CHEESE TOMATO SAUCE

Steps:

• Heat oil in a large pan over medium-high heat. Add onion and saute until beginning to soften but not brown, 2 to 3 minutes. Stir in garlic and cook another minute. Add the cauliflower; salt and pepper to taste. Cook and stir another minute to combine.
• Stir in the sauce and white wine; add 1 tablespoon of the parsley. Cook and stir 5 minutes at a low simmer.
• Turn heat to medium-low, cover. Cook until cauliflower is almost tender, about 10 more minutes, stirring a few times.
• Turn broiler to high. Line a rimmed baking sheet with foil. Spray lightly with cooking spray.
• Pour cauliflower and tomato sauce onto the baking sheet. Gently scoop some of the tomato sauce back over the top of the cauliflower. Spread the cauliflower evenly on the sheet.
• Sprinkle Parmesan cheese then mozzarella cheese over the cauliflower.
• Broil until cheese is bubbly and slightly browned in spots, about 2 minutes. Watch carefully so cheese doesn't burn. Let rest 3 minutes before transferring to serving platter. Garnish with remaining fresh parsley.

CAULIFLOWER IN TOMATO SAUCE (KOUNOUPITHI YAHINI)

Steps:

• Heat the oil and fry the onions until they are golden brown, add the garlic and stir well.
• Combine the tomato juice with the water and add to the pan with the salt, pepper and parsley. Stir well and bring to a gentle boil.
• Add the cauliflower flowerets cook until tender. Remove cauliflower with a slotted spoon and serve hot.
• Serve sauce separately, thickened with cream if you like.

WHOLE CAULIFLOWER BRAISED IN TOMATO SAUCE

Steps:

• Place whole head of cauliflower in a large pot. It should fit comfortably, with 1 to 2 inches of room left on all sides.
• Pour in tomato sauce, then add parsley stalks, chili powder, smoked paprika, onion powder, and freshly ground pepper. Bring 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.

SPAGHETTI WITH ROASTED CAULIFLOWER, TOMATO SAUCE AND OLIVES

Steps:

• Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you'll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.
• Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.
• Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.

ROASTED CAULIFLOWER WITH TOMATO & CASHEW SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the cauliflower florets with the nigella seeds, 1 tbsp of the oil and 2 tsp of the garam masala. Spread out onto a roasting tray and cook for 35-40 mins until starting to soften and char, tossing halfway through.
• Meanwhile, heat the rest of the oil in a small pan. Add the garlic, ginger, passata and the remaining garam masala and leave to simmer, uncovered, for 10-15 mins. Stir in the cashew nut butter and cream, then season to taste.
• Serve the sauce over the brown rice or naan bread, top with the roasted cauliflower and garnish with the coriander.