Jamie Oliver

Pot-roast cauliflower

Sweet onions, anchovies, olives & white wine

Pot-roast cauliflower

Serves 4 to 8
Cooks In2 hours
DifficultyNot too tricky
Nutrition per serving
  • Calories
    260
    13%
  • Fat
    9g
    13%
  • Saturates
    1.4g
    7%
  • Protein
    8.6g
    17%
  • Carbs
    17.2g
    7%
  • Sugars
    13g
    14%
  • Salt
    0.8g
    13%
  • Fibre
    6g
    -

Of an adult's reference intake

Recipe From

Jamie Cooks Italy

By Jamie Oliver
Tap For Method

Ingredients

  • 3 onions
  • olive oil
  • 6 anchovy fillets in oil , from sustainable sources
  • 6 cloves of garlic
  • 6 large green olives , (stone in)
  • 500 ml Gavi di Gavi white wine
  • 1 small pinch of saffron , (optional)
  • 1 large head of cauliflower , with leaves
Tap For Method
Recipe From

Jamie Cooks Italy

By Jamie Oliver
Tap For Ingredients

Method

Preheat the oven to 180ºC/350ºF/gas 4. 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. Add 1 tablespoon of olive oil and the anchovies and stir occasionally while you peel and slice the garlic. Squash the olives, leaving the stones in, then stir into the pan with the garlic. Cook and stir for 2 minutes, then pour in the wine and add the saffron, if using.

Trim the base of the cauliflower, then use a sharp knife to carefully score a deep cross into the stalk. Remove only any tatty outer leaves, leaving the rest intact. Sit the cauliflower in the pan, stalk side down, and drizzle with 1 tablespoon of oil. 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). Baste it with the pan juices twice during cooking.

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

Tip

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Nutrition per serving
  • Calories
    260
    13%
  • Fat
    9g
    13%
  • Saturates
    1.4g
    7%
  • Protein
    8.6g
    17%
  • Carbs
    17.2g
    7%
  • Sugars
    13g
    14%
  • Salt
    0.8g
    13%
  • Fibre
    6g
    -

Of an adult's reference intake