Mini Romanesco Cauliflower braised with Tomato and Anchovy Sauce
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
4 tablespoons extra virgin olive oil
1 onion, finely chop 616c27g ped
1 clove garlic, finely sliced
400g can of chopped tomatoes
4 anchovy fillets
Sea salt and crushed black pepper
4 mini romanesco cauliflowers
1 handful Parmigiano-Reggiano cheese
Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.
Heat the oil in a frying pan and fry the onion and garlic for 2 minutes until softened. Add the tomato and anchovy fillets. Simmer for about 10 minutes. While the sauce is cooking boil the cauliflowers for 2-3 minutes in salted boiling water. Season the sauce and pour into a baking dish and put the cauliflowers on top of the sauce. Drizzle with the olive oil. Cover with foil and bake in the oven for 15 minutes. Remove the foil and cook for a further 10 minutes.
Sprinkle with the grated cheese over and cook until evenly browned.
Nutrition Info (per serving): 206 calories, 15 g fat.
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