Pot-roast cauliflower
Sweet onions, anchovies, olives & white wine
Pot-roast cauliflower
Sweet onions, anchovies, olives & white wine
“This spectacular dish really heroes and focuses on the incredibleness of a big, fat, juicy cauliflower. It’s given the time, love and care you’d give to a prime cut of meat, which allows this dish to be a fantastic side dish, an amazing starter with toasted bread, or indeed a main course in its own right, served with bread, rice or pasta. ”
Serves 4 to 8
Cooks In2 hours
DifficultyNot too tricky
Nutrition per serving
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Calories 260 13%
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Fat 9g 13%
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Saturates 1.4g 7%
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Sugars 13g 14%
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Salt 0.8g 13%
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Protein 8.6g 17%
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Carbs 17.2g 7%
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Fibre 6g -
Of an adult's reference intake
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Ingredients
- 3 onions
- olive oil
- 6 anchovy fillets in oil , from sustainable sources
- 6 cloves of garlic
- 6 large green olives , (stone in)
- 500 ml Gavi di Gavi white wine
- 1 small pinch of saffron , (optional)
- 1 large head of cauliflower , with leaves
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Method
Preheat the oven to 180ºC/350ºF/gas 4. Peel and quarter the onions, then pick the quarters apart into petals straight into a 20cm-wide, deep ovenproof pan on a medium-high heat. Add 1 tablespoon of olive oil and the anchovies and stir occasionally while you peel and slice the garlic. Squash the olives, leaving the stones in, then stir into the pan with the garlic. Cook and stir for 2 minutes, then pour in the wine and add the saffron, if using.
Trim the base of the cauliflower, then use a sharp knife to carefully score a deep cross into the stalk. Remove only any tatty outer leaves, leaving the rest intact. Sit the cauliflower in the pan, stalk side down, and drizzle with 1 tablespoon of oil. Spoon some of the onions and liquid over the cauliflower, then bring to the boil and carefully transfer the pan to the oven for 1 hour 30 minutes, or until the cauliflower is tender (check by inserting a sharp knife). Baste it with the pan juices twice during cooking.
Carefully lift the cauliflower on to a platter and spoon over the soft onions, olives and fragrant juices from the pan. Slice, and serve.
Trim the base of the cauliflower, then use a sharp knife to carefully score a deep cross into the stalk. Remove only any tatty outer leaves, leaving the rest intact. Sit the cauliflower in the pan, stalk side down, and drizzle with 1 tablespoon of oil. Spoon some of the onions and liquid over the cauliflower, then bring to the boil and carefully transfer the pan to the oven for 1 hour 30 minutes, or until the cauliflower is tender (check by inserting a sharp knife). Baste it with the pan juices twice during cooking.
Carefully lift the cauliflower on to a platter and spoon over the soft onions, olives and fragrant juices from the pan. Slice, and serve.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited