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ROAST CAULIFLOWER WITH TOMATO SAUCE

by in Recipes November 14, 2019

My Father in Law dropped in a recipe booklet (Dinner No2)  from the Guardian for me and I really like some of the recipes in it.  So far I have made the Tarka Dal and this Roast Cauliflower.  As always I slightly change the recipe to suit our taste buds, so this is how I made it.

It looked vey impressive on serving, so would be great for a dinner party!!

I served it with some Grilled Salmon for my Pescatarian Daugther and with some Marinated Lamb Cutlets for the rest of us.  The Marinade for the Salmon was some Lemon Juice, Crushed Garlic, Ground Black Pepper and a little bit of Olive Oil.  The Marinade for the Lamb Cutlets was the same with the addition of Rosemary, which is complemented by the Rosemary in the Tomato Sauce for the Cauliflower.  I cooked the Lamb Cutlets on a griddle pan and cooked the Salmon under the grill.

  • 2 Organic Cauliflowers   –  medium size  –  cut the bottoms off with most of the leaves
  • 4 tablespoons of Olive Oil for the Tomato Sauce
  • 3 tablespoons Olive Oil for the Cauliflower
  • 6 Garlic cloves  –  peeled and crushed
  • 1 tin Anchovy Fillets –  drained  (leave these out if you want to make this Vegetarian/Vegan)
  • Some sprigs of Rosemary
  • 2 Lemons   –  Finely zest them, and then juice them to get 4 tablespoons of Lemon Juice
  • 2 tins of Chopped Tomatoes  (check label for just Tomatoes and Tomato Juice)
  • Sea Salt and Ground Black Pepper

Heat the Oven to 240 degrees.

Bring a large saucepan of water to boil and once it is boiling add the two cauliflowers.  Boil for 8 minutes then drain and leave to dry in a colander, floret side down for at least 10 minutes.

 

Rub the drained Caulflower all over the top with Olive Oil, and sprinkle with Sea Salt and Ground Black Pepper.

Roast on a baking tray for 30 minutes, or until nicely browned on top. 

 

 

 

Whilst the Cauliflower is in the oven, make the Tomato Sauce:

 

Heat the Olive Oil in a large saucepan and fry the Garlic and Anchovies until the Garlic is golden and the Anchovies have begun to break down.  Keep an eye on them, you want the Garlic golden but not burnt and Garlic can burn quite quickly!

 

Stir in the the Rosemary, grated Lemon Zest, Tomatoes and 4 tablespoons of Lemon Juice.

Bring to a boil and then turn down and simmer gently for 20 minutes.  I like lots of sauce, so I did not let it thicken too much.

Season with Sea Salt and Ground Black Pepper to taste.

 

 

 

Serve with Rice, Meat of Choice or as part of a larger selection of dishes.

 

 

 

 

 

This Tomato Sauce is really delicious and would be lovely as a pasta sauce or as a sauce for other Vegetables, Fish or Chicken.

It would freeze well too!

 

 

 

The Lamb and Salmon Marinating:

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