Reviews Add Rating & Review
Back to Miniature Cauliflower with Tuscan Ragout All Reviews for Miniature Cauliflower with Tuscan Ragout - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Miniature Cauliflower with Tuscan Ragout Recipe Summary Servings: 8
Ingredients Ingredient Checklist 2 tablespoons olive oil 1 medium onion, chopped into 1/2-inch pieces 8 cloves garlic, 4 minced, 4 whole 5 anchovy fillets, minced 8 large cremini, wiped clean and quartered 2 28-ounce cans whole Italian tomatoes (7 cups) 1 tablespoon finely chopped fresh rosemary 4 ounces (1/2 cup) Nicoise olives, pitted 3 tablespoons capers 2 dried bay leaves 8 heads baby cauliflower, trimmed, leaves on (or 1 1/2 pounds cauliflower, cored, cut into 3 1/2-inch pieces)
Variations White button mushrooms can be used instead of the large cremini.
Gallery Miniature Cauliflower with Tuscan Ragout
Recipe Summary Servings: 8
Gallery
Miniature Cauliflower with Tuscan Ragout
Miniature Cauliflower with Tuscan Ragout
Miniature Cauliflower with Tuscan Ragout
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 2 tablespoons olive oil 1 medium onion, chopped into 1/2-inch pieces 8 cloves garlic, 4 minced, 4 whole 5 anchovy fillets, minced 8 large cremini, wiped clean and quartered 2 28-ounce cans whole Italian tomatoes (7 cups) 1 tablespoon finely chopped fresh rosemary 4 ounces (1/2 cup) Nicoise olives, pitted 3 tablespoons capers 2 dried bay leaves 8 heads baby cauliflower, trimmed, leaves on (or 1 1/2 pounds cauliflower, cored, cut into 3 1/2-inch pieces)
Directions
Heat the oven to 350 degrees. Heat the olive oil in a 3-quart ovenproof casserole or pan over medium heat. Add the onion, and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and minced anchovy fillets; cook until garlic is softened, about 3 minutes. Add the mushrooms; cook until their liquid is released and evaporates, about 5 minutes.
Stir in the tomatoes, rosemary, olives, capers, and bay leaves. Cook over medium-high heat, stirring occasionally, until all the flavors combine, about 10 minutes. Transfer half of the mixture to the bowl of a food processor, and process until it is slightly chunky; return to pan. Use a large spoon to break up larger pieces of tomato.
Arrange the cauliflower over the sauce in the pan. Cover, and cook until cauliflower is tender, about 30 minutes. (If mixture is too soupy, continue to cook another 5 to 10 minutes, uncovered, to reduce liquid.) Serve hot.
Variations White button mushrooms can be used instead of the large cremini.
Variations
White button mushrooms can be used instead of the large cremini.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Miniature Cauliflower with Tuscan Ragout
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Miniature Cauliflower with Tuscan Ragout
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
