Best 4 Whole Cauliflower Braised In Tomato Sauce Recipes

**Embark on a Culinary Journey with Whole Cauliflower Braised in Tomato Sauce: A Symphony of Flavors and Textures**

Cradled in a vibrant tomato sauce, the whole cauliflower emerges as a delectable centerpiece, its florets tender yet retaining a delightful bite. This symphony of flavors and textures is a testament to the culinary artistry that transforms simple ingredients into an extraordinary dish. Perfectly balancing tangy tomatoes, aromatic herbs, and a hint of sweetness, the sauce envelops the cauliflower, creating a harmonious union that tantalizes the palate. Whether you're a vegetarian seeking a hearty and flavorful main course or a meat-lover looking to incorporate more vegetables into your diet, this braised cauliflower will undoubtedly captivate your senses. Accompanying the star of the show are two additional recipes that round out this culinary experience. Delight in the simplicity of Roasted Cauliflower with Garlic and Herbs, where the vegetable's natural sweetness takes center stage, or indulge in the richness of Cauliflower and Cheese Soup, a comforting bowl of creamy goodness. Prepare to be captivated by the versatility of cauliflower as it takes on various forms, each bursting with unique flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

WHOLE CAULIFLOWER BRAISED IN TOMATO SAUCE

Whole Cauliflower Braised in Tomato Sauce image

Cauliflower often gets a bad reputation as a "boring" vegetable, but don't be fooled: It can make a showstopping entree when it's cooked the right way.

Provided by Jess

Yield 1

Number Of Ingredients 12

Ingredients

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

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.

WHOLE POT-ROASTED CAULIFLOWER WITH TOMATOES AND ANCHOVIES

Whole Pot-Roasted Cauliflower With Tomatoes and Anchovies image

The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook "A Girl and Her Greens" is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London's River Cafe. Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower. Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree. Ms. Bloomfield is unabashedly fussy about every component of her dishes, and inspires us to be equally careful. She gives a $2 can of plum tomatoes the same treatment she'd give an $80 whole lobe of foie gras: Each one must be closely examined, its tough bits trimmed off, and any substandard specimens discarded.

Provided by Julia Moskin

Categories dinner, lunch, roasts, main course, side dish

Time 1h15m

Yield 6 servings as a side dish, 4 as an entree

Number Of Ingredients 9

Ingredients

1 head cauliflower (about 2 pounds), white, green or Romanesco
5 tablespoons olive oil, plus extra for drizzling
3 medium garlic cloves, thinly sliced
3 whole salt-packed anchovies, rinsed and filleted, or 5 to 6 anchovy fillets
3/4 teaspoon finely chopped rosemary leaves
1 1/2 cups drained whole canned tomatoes, trimmed of hard and unripe bits, diced
1/4 cup dry white wine, plus extra for cooking
3 dried pequin chiles, or 3 large pinches red pepper flakes
1 teaspoon flaky salt, like Maldon, or kosher salt

Steps:

Position a rack in the center of the oven and heat to 450 degrees.
Trim any wilted leaves and brown bits off the cauliflower, but leave healthy leaves. Put the cauliflower on its side on a cutting board. As if coring a tomato, core the base of the cauliflower: insert a small sharp knife about 1 inch into the base of the stem, make a circular cut to loosen the cone-shaped core, then pry it out and discard.
In a deep, heavy ovenproof pot (with a lid), large enough to hold the whole cauliflower, heat the oil over medium-high heat. Add the cauliflower cored side up; it should sizzle. Brown the exterior, turning it occasionally with tongs for even browning. This should take about 5 minutes; reduce the heat as needed to prevent scorching. Carefully turn over and brown the other side lightly, about 2 minutes.
Remove the cauliflower to a plate and add garlic, anchovies and rosemary to the pot. Stir until garlic is golden, about 30 seconds. Add tomatoes, white wine, chiles and salt. Stir well and bring to a simmer. Return cauliflower to pot, cored side down. Baste with the tomato liquid and pile some of the solids on top. Simmer, uncovered, 5 minutes to thicken the tomatoes.
Cover the pot, place in the oven and roast until tender, 30 to 45 minutes; a knife will go into the thick stems with almost no resistance. Check on the tomato sauce every 10 minutes or so; it should be punchy and intense but not too thick, so add a glug of wine if it seems to be getting too dry.
Transfer the cauliflower head to a serving plate or shallow bowl and cut in half, quarters or thick slices. Spoon on all the tasty stuff left in the pot. Add a drizzle of olive oil and a sprinkle of herbs. Serve immediately or at room temperature, passing salt and red pepper flakes at the table.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 5 grams

WHOLE CAULIFLOWER BRAISED IN TOMATO SAUCE

Whole Cauliflower Braised in Tomato Sauce image

We're always on the lookout for good recipes that use cauliflower and this one really packs a lot of flavor! You can use regular smoked paprika or -- if you'd like a little heat like we do -- the hot smoked variety. A little sprinkling of Parmesan at table wouldn't hurt anything either! From paleogrubs.com.

Provided by lecole54

Categories Cauliflower

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 head cauliflower, large outside leaves removed
25 ounces jar roasted garlic tomato sauce
1/4 cup parsley, chopped (stems only)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 tablespoon onion powder
fresh ground pepper, to taste
4 anchovy fillets, drained and chopped
1 handful pitted kalamata olive
1 tablespoon red wine vinegar
1 tablespoon olive oil
chopped parsley, to garnish (flat leaf)

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.

TOMATO BRAISED CAULIFLOWER

TOMATO BRAISED CAULIFLOWER image

Categories Vegetable

Yield 6 people

Number Of Ingredients 8

Ingredients

1 head cauliflower (2-1/2 lbs.) or 3 smaller romanesco heads of cauliflower
3 Tbsp. extra-virgin olive oil
1 cup diced onions
4 cloves garlic, crushed
2 fresh or dried bay leaves
1 tsp. crushed red pepper
Salt
2 cups cored, peeled and seeded tomatoes or 1 16 ounce can Italian plum tomatoes, drained and seeded.

Steps:

Pull off leaves from cauliflower and cut out core. Break cauliflower head into florets no larger than 1-1/2 inches. In large casserole, heat olive oil over medium heat. Add onions and garlic and cook about 4 minutes, until wilted. Add cauliflower, bay leaves, and crushed red pepper. Season lightly with salt. Cook 5 minutes, stirring occasionally. Meanwhile crush tomatoes by hand. Add tomatoes to cauliflower and cook, covered, until cauliflower is very tender and most of the liquid has been absorbed, about 30 minutes. Check after 20 minutes and cook last 10 minutes uncovered if there is more than just enough liquid to lightly coat the cauliflower. Season with salt and serve hot as a side dish. You can also use this as sauce for pasta, topped with shaved pecorino or other hard cheese.

Tips:

Choosing the right cauliflower: Look for a cauliflower head that is compact and heavy, with a bright white color. Avoid heads with blemishes or yellowing.
Preparing the cauliflower: Remove the outer leaves and cut off the stem. Cut the cauliflower into florets, leaving some of the stem attached to each floret. This will help to keep the florets intact during cooking.
Browning the cauliflower: Before braising, brown the cauliflower florets in a large skillet over medium heat. This will add flavor and color to the dish.
Using a good quality tomato sauce: The tomato sauce is the key to this dish, so be sure to use a flavorful and well-made sauce. You can use your own homemade sauce or a store-bought sauce that you enjoy.
Simmering the cauliflower: Once the cauliflower is browned, add it to the tomato sauce and bring to a simmer. Cover and simmer for 30-40 minutes, or until the cauliflower is tender.
Serving the cauliflower: Serve the braised cauliflower with its tomato sauce over pasta, rice, or polenta. You can also garnish it with fresh parsley or basil.

Conclusion:

This braised cauliflower in tomato sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The cauliflower is tender and flavorful, and the tomato sauce is rich and savory. This dish is sure to please everyone at the table.