Italian Cauliflower by Jamie Oliver

4 servings

120 minutes

Anchovies, tomatoes, onions, olives - all these are typical components of most Italian sauces. They are served with Milanese steak and are used to prepare the Sicilian vegetable ragout caponata. As a result, Jamie Oliver has made a monumental but light meal from a head of cabbage. It is gobbled up in a moment and is ideal for large groups.

Energy value per serving

• Calories: 224.4
• Proteins: 10.5g
• Fats: 2g
• Carbohydrates: 25.7g

Ingredients

• Cauliflower: 1 pc
• Onion: 3 head
• Anchovies: 6 pc
• Garlic: 3 clove
• Olive: 6 pc
• Dry white wine: 500 ml
• Saffron: pinch

Cooking steps

1. Peel the onion, cut it into quarters, and separate into layers.

   Required ingredients:

   • Onion: 3 heads

2. Place the onions in a pot that can later be moved to the oven, with a diameter of 20–25 cm (to fit the whole cabbage head and leave some space around). Put the pot on fairly high heat. Pour in 1 tablespoon of olive oil, add anchovies, and sauté while stirring until the onions start to become translucent.

   Required ingredients:

   • Onion: 3 heads
   • Anchovies: 6 pieces

3. Add minced garlic. Crush the olives, remove the pits, and add them to the pot as well. Cook, stirring, for another 2 minutes.

   Required ingredients:

   • Garlic: 3 cloves
   • Olive: 6 pieces

4. Pour in the wine and add the saffron soaked in water.

   Required ingredients:

   • Dry white wine: 500 ml
   • Saffron:  pinch

5. Wash the cabbage, remove wilted leaves, and leave fresh ones. Cut the stem so that the head is stable, then make a deep cross cut on the stem with a sharp knife to make it easier to divide the head into segments.

   Required ingredients:

   • Cauliflower: 1 piece

6. Place the cabbage in a dish with onion sauce, drizzle with 1 tablespoon of olive oil. Scoop the sauce and generously pour it over the cabbage. Bring the sauce to a boil on the stove, then carefully transfer the pot to a medium level preheated oven at 180 degrees.

   Required ingredients:

   • Cauliflower: 1 piece

7. Bake the cabbage for about 1.5 hours; check readiness with a sharp knife or skewer—the cooked head should pierce easily. Occasionally drizzle the cabbage with onion sauce. Remove the pot from the oven, carefully transfer the head to a large dish, drizzle with onion sauce and all the juices collected at the bottom of the pot, and serve this way. At the table, cut the cabbage into segments with a long sharp knife. Serve as a standalone dish or as a side to meat.