Whole Pot-Roasted Cauliflower With Tomatoes and Olives

Name: Whole Pot-Roasted Cauliflower With Tomatoes and Olives
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

Main Courses
Vegetables

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 great.

SERVES 4 to 6

Whole Pot-Roasted Cauliflower With Tomatoes and Olives

Why This Recipe Works

This is a members' feature.