Whole Pot-Roasted Cauliflower with Tomatoes and Olives

Overview

🍽️ Serving Size: 4-6

👩‍🍳 Cooks in the Kitchen: Maia

🔪 Prep Time: 1 hr, 🍳 Cook Time: 1 hr 30 min (includes 35 min hands-off time)

⏱️ Total Time: 2 hr 30 min

Ingredients

• 2 (28-oz) cans whole peeled tomatoes
• 2 Tbsp extra-virgin olive oil, plus extra for drizzling
• 6 anchovy fillets, rinsed and minced
• 6 garlic cloves, minced
• 1⁄4 tsp red pepper flakes
• 1⁄4 tsp salt
• 1⁄4 cup golden raisins
• 1⁄4 cup pitted kalamata olives, chopped coarse
• 3 Tbsp capers, rinsed
• Head cauliflower (2 lb), outer leaves discarded and stem trimmed flush with bottom florets
• 1 oz Parmesan cheese, grated (½ cup)
• 1⁄4 cup minced fresh parsley

Cooking Details

This recipe is easy to make, and there’s a convenient 35-minute hands-off window while the dish is roasting in the oven. During that time, I air fried some tofu and cooked some brown lentils to make this a more complete dinner.

Food Review

This cauliflower dish is surprisingly flavorful. The tomato sauce is the star of the show, but I am also head-over-heels for the sweet, tender roasted cauliflower. The generous amount of sauce is excellent on top of a plain protein and/or carb. It transformed my unseasoned tofu and lentils that I paired with this dish.