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Pot-roast cauliflower

Ingredients

onions

1 tablespoon

olive oil

anchovy fillets in oil, from sustainable sources

cloves of garlic

large green olives (stone in)

500ml

Gavi di Gavi white wine

1 small pinch

saffron

large head of cauliflower, with leaves

Instructions

STEP 1

Preheat the oven to 180ºC/350ºF/gas ,

STEP 2

Peel and quarter the onions, then pick the quarters apart into petals straight into a 20cm-wide, deep ovenproof pan on a medium-high heat.,

STEP 3

Add 1 tablespoon of olive oil and the anchovies and stir occasionally while you peel and slice the garlic.,

STEP 4

Squash the olives, leaving the stones in, then stir into the pan with the garlic.,

STEP 5

Cook and stir for 2 minutes, then pour in the wine and add the saffron, if using.,

STEP 6

Trim the base of the cauliflower, then use a sharp knife to carefully score a deep cross into the stalk.,

STEP 7

Remove only any tatty outer leaves, leaving the rest intact.,

STEP 8

Sit the cauliflower in the pan, stalk side down, and drizzle with 1 tablespoon of oil.,

STEP 9

Spoon some of the onions and liquid over the cauliflower, then bring to the boil and carefully transfer the pan to the oven for 1 hour 30 minutes, or until the cauliflower is tender (check by inserting a sharp knife).,

STEP 10

Baste it with the pan juices twice during cooking.,

STEP 11

Carefully lift the cauliflower on to a platter and spoon over the soft onions, olives and fragrant juices from the pan.,

STEP 12

Slice, and serve.

Nutrition Facts

(per serving)

Calories:

211 calories -

Servings:

4 servings -

Carbohydrates:

11.5 g -

Fat:

5 g -

Fiber:

3.5 g

Protein:

5.75 g -

Sugar:

4.25 g -

Meal Effort

Preparation:

39 minutes

Cook:

1 hrs 30 mins

Total:

2 hrs 9 mins