Braised Cauliflower Brains
This is a perfect side dish, or main course for your dairy, meat or gluten sensitive pals. Make it with more crushed tomatoes and makes for a great sauce over pasta, rice or other cooked vegetables or sautéed greens. Top with shaved or grated Pecorino Romano cheese and fresh herbs. Go with the flow and be creative. Add mushrooms or your own take on this.
For the Spooky series I served it over spicy balsamic glazed garlic sautéed kale.
Braised Cauliflower Brains
Ingredients
1 head cauliflower (about 2 ½ pounds)
3 tablespoons extra virgin olive oil
1 cup diced onion
4 garlic cloves, peeled and crushed
2 fresh or dried bay leaves
½ teaspoon crushed red pepper
2 - 6 inch stems of fresh Oregano ( or 1 tsp dried)
1 stem of fresh rosemary minced (1/2 tsp - 1 tsp dried)
½ teaspoon Herbs de Provonce or italian seasonings of your choice
salt & pepper
2 cups peeled ripe crushed tomatoes or one 16-ounce can crushed tomatoes of your choice (if you can only find whole canned, drain, crush and seed)
Preparation:
Pull off the cauliflower leaves and cut out the core.
For this scary version leave the cauliflower whole (or break the cauliflower head into florets).
In a dutch oven or covered casserole pan, heat olive oil over medium heat.
Add the onion and sautéed till soft. Add garlic and cook until wilted, total of 4 -6 minutes.
Add the bay leaves, oregano, herbs and crushed red pepper flakes and season lightly with salt. reduce heat.
Meanwhile, crush the tomatoes coarsely by hand add to mixture (or use your canned crushed tomatoes).
Cook for 5 minutes, stirring occasionally on medium.
Lay the cauliflower into then tomatoes
Spoon some of the tomatoes and herb mixture over the cauliflower. If using florets, gentle toss into the mixture.
Cover and Cook in the oven, until the cauliflower is very tender and much of the liquid has been absorbed, about 30-40 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 too much liquid, finish cooking the cauliflower uncovered. Season with salt, black pepper and serve hot.
