Whole Cauliflower with Herbs, Tomato & Olive Oil


I simply loved this recipe…you’ll definitely want to give this one a try.  It has wonderful medditeranean aromas and flavors with the herbs, olive oil and tomatoes combined.

I had a whole cauliflower in the fridge, and wanted to do something exciting with it.  I was tired of the old ‘cheese sauce’ style, so I did some googling and came up with some ideas and recipes. 

The whole cooking method was appealing to me, Jamie Oliver had most of the ingredients that I wanted to use.  I used fresh tomatoes instead of canned, I also had sun-dried tomatoes that I wanted to finish up, so I planned my recipe with the ingredients on hand.  * Don’t be afraid to add your own ideas and ingredients to this recipe.

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Ingredients

1 head of cauliflower, cored and kept whole

1 medium onion, chopped

5 cloves garlic, chopped

1 stalk celery, chopped with leaves on

5 medium tomatoes, chopped ( or 1 can diced )

1/4 cup extra virgin olive oil ( with or without herbs )

1 tsp parsley

1/2 tsp of black ground pepper

2 sprigs of fresh thyme ( or 1/2 tsp )

1/4 tsp oregano

1/4 tsp basil

1/4 cup red wine

6 olives, pitted and sliced

1/4 cup sun-dried tomato antipasto, with oil ( comes packaged in oil )

2 tbsp parmesan cheese ( optional )

Prepare

Remove the leaves from the cauliflower and core, leaving the head in tact.  Use a dish deep enough to cover the top of the caulifower ( make sure it fits for the steaming process).  On top of the stove add onion, garlic, celery and a small amount of the olive oil and saute for a few minutes.  Chop up the tomatoes and add to the dish.

Add the parsley, oregano, basil, pepper, olives, red wine and sun-dried tomatoes with some of the oil from the package. (if they come in an oil based package) and simmer for a few minutes.  Throw in a couple of sprigs of fresh thyme.

Make a spot in the centre of the dish and push the cauliflower to the bottom so that it is half covered by the tomato mixture around the outside.  Drizzle the caulflower with oil, spinkle with a bit of parsley and cover with the lid.

On a low to medium heat, cover the dish and cook for approximately 50 minutes.

Let cool, then serve the dish to the table.  It makes a lovely presentation.  If desired you can sprinkle with parmesan cheese.

Serves 4 – 6

http://www.jamieoliver.com/recipes/vegetarian-recipes/whole-baked-cauliflower-with-tomato-and

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8 Comments Add yours

  1. SisIrijah says:

    divine looking

  2. Sprat says:

    Thanks Sis…it was so delicious, a real keeper in the recipe lineup. Loved it! Thanks for commenting 🙂

  3. Karen says:

    Oh, this looks so good. I will try this, and let you know how it turns out.

  4. What a great idea – I have never cooked a whole cauliflower before – makes for such pretty presentation.
    🙂 Mandy

    1. Sprat says:

      Neither had I Mandy, but I really enjoyed this recipe and it’s easy! Let me know if you give it a try…. 🙂 Thx…

  5. BirdLady says:

    Gonna try this one real soon, looks great

    1. Sprat says:

      It’s a great recipe…I love it Estelle 🙂

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