Of course he doesn’t know it.
But he has gotten me out of the cooking doldrums.
Check out his website. Just reading his recipes makes me smile.
Not to mention eating his food.
Make a puttanesca sauce, bury the whole cauliflower in it and drizzle with olive oil.
“Bake” it on top of the stove.
People, this is face down in your plate good.
“Smashing’ as he would say.
Cauliflower Puttanesca aka "Killer Cauliflower"
Adapted from Jamie Oliver
1 medium sweet red onion, peeled, cut in half and sliced thinly
1 medium sweet yellow onion, peeled, cut in half and sliced thinly
1 large spoonful garlic confit, smashed
1 large cauliflower, trimmed, cut off the stalk and chop it (leave the cauliflower whole)
½ cup Kalamata olives, pitted
4 anchovy fillets, chopped
A handful of fresh Italian parsley…chop the leaves and finely chop the stalks
½ cup red wine
1 large can San Marzano tomatoes
A good splash balsamic vinegar
You’re going to need a pan that can hold a large head of cauliflower in the middle and the puttanesca sauce around it.
Put the whole cauliflower in the pan.
Add a couple of good swirls extra virgin olive oil over the top of the cauliflower. Cover and cook for about 45-50 minutes on medium low heat until done.
This is a very cool way to serve cauliflower as a main dish…with a bit of Parmesan -Reggiana and chopped fresh Italian parsley on top. As a side dish it totally rocks with grilled chicken and a crispy Romaine salad topped with a champagne vinaigrette.
Serves 3 generously.
Click here for a printable recipe!