Cauliflower Puttanesca

Jamie Oliver is my new best friend.

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.

The concept is brilliant.

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.

And easy.

“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.

Jamie says’ If you’ve got the size of your pan right, half of the cauliflower will be in the sauce, half above it.” So take that into consideration when you pick out the Dutch oven you use.

Heat the pan over medium high heat.

Add a couple of good swirls extra virgin olive oil. When the oil is wavy, add the chopped onions, garlic confit, the chopped cauliflower stalk and let cook about 10 minutes until soft. Add Kalamatas, anchovies and tomatoes with their juice. Add the red wine and a splash of balsamic vinegar. Stir and bring this mix to a boil.

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!

One Year Ago on Feeding Groom

Two Years Ago on Feeding Groom

Cauliflower Puttanesca

Pan Sauteed Pork Chops with Roasted Butternut Squash and Crisped Pancetta

The pig and the butternut squash.

A match made in heaven, that’s what it is.

Butternut squash roasting with garlic, rosemary, coriander in the oven.

Pancetta crisping , pork chops sautéing.

So easy to do.

A great weeknight supper.

A grand candlelight dinner at home for two.


Pan Sauteed Pork Chops with Roasted Butternut Squash and Crisped Pancetta
With kudos to Jamie Oliver and Blue Kitchen

Preheat oven to 400.

Spray baking sheet with Pam.

1 large butternut squash, sliced in half lengthwise, peeled, seeds removed, sliced in half, then lengthwise again to make half moons
1 large tbsp coriander seed, crushed in mortar and pestle
Coarse salt and freshly ground black pepper
2 long red dried chiles
8 garlic cloves, smushed
Several sprigs rosemary, stripped
Extra virgin olive oil

Spread butternut squash over baking pan sprinkle with the crushed coriander. Add the rosemary sprigs, add the peppers, add the garlic drizzle with olive oil season well bake 30 minutes.

3 ounces pancetta, chopped
2 large boneless pork chops
Extra virgin olive oil
Coarse salt and freshly ground black pepper
Fresh Italian parsley, chopped

In a large cast iron skillet, heat a couple of good swirls of extra virgin olive oil. When oil is wavy add the chopped pancetta and cook about five minutes or so over medium high heat until crispy. Turn heat down a bit, so the oil doesn’t smoke and add the pork chops. Cover and let cook 5 minutes. Don’t disturb them.
Turn them over and cover and cook 5 more minutes. They’ll get a nice crust on them this way.
Remove from heat, let sit for a couple of minutes.

Plate the squash first, add the porkers on top of the squash and sprinkle with the cooked pancetta and chopped Italian parsley.

Serves 2 very happy peoples with leftovers for the lunch.

Click here for a printable recipe!

One Year Ago on Feeding Groom

Pan Sauteed Pork Chops with Roasted Butternut Squash and Crisped Pancetta