Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, October 26, 2015

Bloody Brain

Bloody Brain….well not exactly, but this oven roasted cauliflower will turn some heads with Halloween just around the corner. Preheat your oven to 450 while you trim the core and any leaves from the bottom of a whole head of cauliflower. Over medium heat add a heavy pour of olive oil to a deep ovenproof pot (with lid) followed by a chopped onion, a can of whole anchovies, and three chopped garlic cloves.

Sauté for five minutes or so then add a small can of crushed tomatoes, a quarter cup of chicken stock, and chili flakes and salt to taste. Place the cauliflower in the pot core side down then simmer uncovered for another five minutes while occasionally basting the cauliflower with the tomato sauce. Finally, cover the pot and place in the oven for 45 minutes or until the cauliflower is tender. Serve on a platter with plenty of the tomato chunks over the top. Have fun!

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