Photo: Markus Spiske
Whole baked cauliflower with tomato & olive sauce
9 ingredients
4
openrecipes
This is a great way to cook cauliflower because it half steams and half boils in the delicious sauce. It's really nice served at the table in the pan it has cooked in, as it looks so different to any other conventional way of cooking cauliflower, but if you prefer you can serve it in a dish like I did in the picture. Even though I made this recipe up, it feels quite Mediterranean in style to me.
Estimated Nutrition (whole recipe, rough)
492
Calories
36g
Protein
25g
Fat
35g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 red onion, peeled and sliced
- 5 cloves garlic, peeled and chopped
- 1 large head cauliflower, outer green leaves discarded, stalk chopped
- olive oil
- 1 handful black olives, stoned
- 4 good-quality salted anchovy fillets in oil, drained and sliced
- 1 handful fresh flat-leaf parsley, leaves roughly chopped, stalks finely chopped
- 2 x 400 g good-quality tinned plum tomatoes
- red wine vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes