Whole cauliflower. Culinary blog

Cauliflower cooked with a whole head of cabbage looks like a sumptuous dish. It is quite possible to put on a festive table, and for a Sunday lunch – it will be royal food. Oddly enough, this is a very simple dish. No special trouble awaits you. As a complement – Spanish Romesco sauce. The main ingredient of Romesco is baked red pepper, otherwise you can experiment with the ingredients.

  1. For cabbage:
  2. 1 large cauliflower
  3. 50 g butter
  4. 1 tsp thyme
  5. 1/2 tsp smoked paprika
  6. For the sauce:
  7. 2 red bell peppers
  8. 300 grams of canned tomatoes
  9. 1 teaspoon smoked paprika
  10. a pinch of thyme
  11. 1 onion
  12. 2 cloves of garlic
  13. olive oil for frying

Before proceeding to the main thing – to cabbage, put the baked pepper, from which we will then make the sauce. It takes 30 minutes to cook. Whole, without cutting, must be put in the oven, heated to 230 ° C. As a result, the flesh will be tender, and the peel will be slightly charred.

While peppers are baked, half fill a large pot with water, add 2 tsp. salt and bring to a boil. If there are green leaves on the cabbage, they must be removed, and the stump must be cut so that it does not protrude. When the water boils, put a head of cabbage in it.

If after immersion the water did not cover the whole cabbage, add boiling water. Cover and cook for 8-10 minutes, depending on the size of the cauliflower. After that, take the head out of the pan and place it upside down on a plain or paper towel. Here we must wait until all the water flows out – then the cabbage will be baked and we do not need moisture at all.

In this position, the cabbage should spend at least 10 minutes.

After that we pass to the stage of frying. Melt the butter in a baking dish with half a teaspoon of smoked paprika and a pinch of thyme. Put the cabbage here and cover it with melted butter from the bottom of the pan on all sides.

Pour a little hot water at the bottom, literally 50 ml. Clean in the oven for 20 minutes. Readiness of cabbage, check the pierced head with a metal skewer or a thin knife. If the tip does not easily enter the center and is pulled out, the cabbage is ready. The surface should be a little crispy and golden.

To finish making the sauce, for which peppers have already been baked, finely chop the onions and garlic, fry them for 5 minutes in olive oil. Peppers, not peeling from the blackened peel, cut into small pieces, add them to the pan, there are canned tomatoes. Simmer for about 5 minutes, and then lightly work with a blender. It is not necessary to turn the sauce into a homogeneous puree, pieces may well remain in it.

It is beautiful to serve cabbage, laid out on a small dish and sprinkled with chopped herbs, and put the romance in the sauceboat.

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