Whole Pot-Roasted Cauliflower With Tomatoes and Olives | America's Test Kitchen

Name: Whole Pot-Roasted Cauliflower With Tomatoes and Olives | America's Test Kitchen
Ingredients: 2 (28-ounce) cans whole peeled tomatoes; 2 tablespoons extra-virgin olive oil, plus extra for drizzling; 6 anchovy fillets, rinsed and minced; 6 garlic cloves, minced; ¼ teaspoon red pepper flakes; ¼ teaspoon salt; ¼ cup golden raisins; ¼ cup pitted kalamata olives, chopped coarse; 3 tablespoons capers, rinsed; 1 head cauliflower (2 pounds), outer leaves discarded and stem trimmed flush with bottom florets; 1 ounce Parmesan cheese, grated (½ cup); ¼ cup minced fresh parsley

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Eaten as a hearty side or a light vegetarian main, whole braised cauliflower is becoming increasingly popular, and for good reason: Not only is the dish a showstopper, it's also healthy and tastes...

Keywords

Vegetables
Main Courses

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Ingredients

2 (28-ounce) cans whole peeled tomatoes
2 tablespoons extra-virgin olive oil, plus extra for drizzling
6 anchovy fillets, rinsed and minced
6 garlic cloves, minced
¼ teaspoon red pepper flakes
¼ teaspoon salt
¼ cup golden raisins
¼ cup pitted kalamata olives, chopped coarse
3 tablespoons capers, rinsed
1 head cauliflower (2 pounds), outer leaves discarded and stem trimmed flush with bottom florets
1 ounce Parmesan cheese, grated (½ cup)
¼ cup minced fresh parsley