Whole Cauliflower Braised in Tomato Sauce

By á-14014

Ingredients

• 1 head cauliflower, large outside leaves removed
• 1 25-ounce jar roasted garlic tomato sauce
• 1/4 cup chopped parsley stalks
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 tablespoon onion powder
• ground pepper
• 4 anchovy filets, drained and chopped
• 1 handful pitted kalamata olives
• 1 tablespoon red wine vinegar
• extra virgin olive oil
• Chopped flatleaf parsley, to garnish

Details

Adapted from thrivemarket.com

Preparation

Step 1

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 and place over medium heat. Season with parsley stalks, chili powder, smoked paprika, onion powder, and freshly ground pepper. Let come to a gentle simmer. Stir in anchovies, olives, and red wine vinegar. Bring to a low boil.

Gently push whole head of cauliflower down into the sauce. The sauce should come halfway up the sides of the cauliflower. Drizzle on olive oil and place lid on top. Let cook over low heat for 45 minutes. To serve, garnish with chopped parsley.