Make Ahead

Cavolfiore Al Pomodoro

by:
September 21, 2010
5
1 Ratings
Cavolfiore Al Pomodoro
  • Serves 6, as a side
Author Notes

I’ve been reading this website for a couple of months and our meals have become much better as a result. Given the wealth of creative and original recipes that posters contribute, I did not think it would be wise to try to take any space with my recipes, typically healthier versions of mainstream favorites. But a recent post, elanaspantry’s cauliflower rice (http://www.food52.com/recipes...), inspired me to come up with a cauliflower recipe that has more flavor than my go-to recipes without having to dredge it in cheese or béchamel sauce.

I have a full time job and I cook for a husband on a diet and two boys, 12 and 6, so I am always faced with the challenge of creating something healthy, nutritious, quick and capable of accommodating the variance in taste buds in my household (right there, a tall order). This fits the bill, so I decided to take the chance and post it, in case there are others out there that cook with similar constraints.
—bistro_gal

What You'll Need
Ingredients
  • one head of cauliflower, washed and roughly chopped
  • two tablespoons extra virgin olive oil
  • one small onion, finely chopped
  • two garlic cloves, finely chopped
  • three anchovies
  • three tablespoons concentrated tomato paste (I use the Amore brand that comes in a tube)
  • one handfull of chopped parsley (I think basil would work as well)
  • juice from half a lemon
  • sea salt and freshly ground pepper to taste
Directions
  1. Pulse the cauliflower in the food processor fitted with an S blade. Just pulse a few times until the texture resembles rice, but try not to turn it into a mash.
  2. Heat the olive oil in a heavy bottomed pan and cook the onion until it is softened, 3-5 minutes. Add the garlic and cook for another minute, taking care not to burn it. Add the anchovies and break them with the back of the wooden spoon and cook for one more minute. Add the tomato paste, mix well and cook for about 2 minutes.
  3. Add the cauliflower “rice” and cook for about 4 minutes, until it softens a little bit but still maintains its bite. Add salt and pepper to taste. Turn off the heat, add the chopped parsley and the lemon, taste to adjust the seasoning and serve. The lemon and parsley really brighten this dish and the tomato-anchovy sauce kicks up a notch the relatively bland cauliflower taste.
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10 Reviews

TiggyBee
TiggyBee October 4, 2010
I'm so glad you decided to share this, it looks and sounds wonderful!! : )
 
bistro_gal
bistro_gal October 4, 2010
Thank you, TiggyBee!
 
thirschfeld
thirschfeld September 21, 2010
I think you are giving me way more credit than you should. There are great people doing great things on this sight and I am just glad to be a part of it.
 
thirschfeld
thirschfeld September 21, 2010
This looks great and I am so glad you posted it and BTW, don't ever feel you can't post a recipe because then we would miss out on a really great way to make cauliflower or whatever will inspire you next. Keep them coming bistro_gal.
 
thirschfeld
thirschfeld September 21, 2010
actually it makes me want to make a nice rosemary roasted chicken and some caponata.
 
bistro_gal
bistro_gal September 21, 2010
Thank you, Tom, this makes me feel like a freshman being acknowledged by a Harvard professor.
 
mrslarkin
mrslarkin September 21, 2010
This sounds delicious! Thanks for the recipe!
 
bistro_gal
bistro_gal September 21, 2010
Thank you!
 
gingerroot
gingerroot September 21, 2010
This looks delicious and fits the bill for the palates in my household (including a husband who is gluten intolerant, a five year old who loves vegetables and a three year old who does not give eggs, cheese or most veggies a second glance). I will be trying this soon. Thanks!
 
bistro_gal
bistro_gal September 21, 2010
Thank you, gingeroot, I hope they like it. I will be making your radish salad recipe tomorrow, and I am sure I will score brownie points with my boys.