Tomato Braised Cauliflower

This old school, Italian style braise, turns a standard head of cauliflower into a rich, herbaceous, unctuous meal. I first made this somewhat tongue-in-cheek for a Halloween themed book club, and I wanted something to resemble “brains“. All humor aside, I happen to know this is a very much a italian inspired, take on braised cauliflower. No matter why you make it; you can serve it whole. You can serve it in chunks. You’ll have this luscious tomato sauce that it cooks in to put over pasta or just ladle over the cooked cauliflower enjoy.

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Tomato Braised cauliflower

pre heat oven to 400 degree

Ingredients

1. - head cauliflower (about 2 ½ pounds)

2. - 3 tablespoons extra virgin olive oil

3. - 1 cup diced onion

4. - 4 garlic cloves, peeled and crushed

5. - 2 fresh or dried bay leaves

6. - ½ teaspoon peperoncino (crushed red pepper)

7. 2 - 6 inch stems of fresh Oregano ( or 1 tsp dried)

8. 1 stem of fresh rosemary (1/2 tsp - 1 tsp dried)

9. -salt

10. 2 cups peeled and seeded ripe plum tomatoes or one 16-ounce can Italian plum tomatoes, preferably San Marzano, drained and seeded

Preparation:

1. Pull off the cauliflower leaves and cut out the core.

2. For this scary version leave the cauliflower whole (or break the cauliflower head into florets).

3. In a dutch oven or covered casserole pan, heat olive oil over medium heat.

4. Add the onion and sautéed till soft. Add garlic and cook until wilted, total of 4 -6 minutes.

5. Lay the cauliflower on the onions and garlic

Add bay leaves, oregano and crushed red pepper flakes and season lightly with salt.

Cook for 5 minutes, (stirring occasionally if you are using cut up cauliflower).

Meanwhile, crush the tomatoes coarsely by hand.

Pour the tomatoes over the cauliflower.

Cook covered, until the cauliflower is very tender and most of the liquid has been absorbed, about 40 minutes.

Note: Check the cauliflower after about 30 minutes: There should be just enough liquid to lightly coat the cauliflower. It should be soft to a knife to pass through.

If there is more liquid, finish cooking the cauliflower uncovered. Season with salt, black pepper and serve hot. But the sauce us a great topping for pasta or rice

Notes

This is an excellent side dish, but it also makes works over/mixed with pasta. Top with shaved Pecorino Romano cheese