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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
CaloriesProteinsFatsCarbohydrates
224.4
kcal
10.5g
grams
2g
grams
25.7g
grams
Ingredients
4servings
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:
    1. Onion3 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:
    1. Onion3 heads
    2. Anchovies6 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:
    1. Garlic3 cloves
    2. Olive6 pieces
  • 4

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

    Required ingredients:
    1. Dry white wine500 ml
    2. 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:
    1. Cauliflower1 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:
    1. Cauliflower1 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.

  • 8

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