Mini Romanesco Cauliflower braised with Tomato and Anchovy Sauce
A Jamie Oliver Sainsbury's recipe for Mini Romanesco Cauliflower braised with Tomato and Anchovy Sauce.
Ingredients
- 4 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely sliced
- 400 g can of chopped tomatoes
- 4 anchovy fillets
- 4 mini romanesco cauliflowers
- 1 handful Parmigiano-Reggiano cheese
Instructions
- 1
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. Seasonthe sauceandpour into abaking dishand putthecauliflowers on topofthesauce. Drizzlewiththeoliveoil.Coverwithfoilandbakeintheovenfor 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.
- 2
Mixed Salad with Fougasse Prep and cook time: Up to 30 mins Serves: 1 – 2