Miniature Cauliflower with Tuscan Ragout
Tender and delicate miniature cauliflower is often available in the fall. Serve this ragout as a side dish or over rice, or cut the cooked cauliflower into smaller pieces, and use ragout as an omelet or frittata filling.
- Servings: 8
Source: Martha Stewart Living, October 1999
- 2 tablespoons olive oil
- 1 medium onion, chopped into 1/2-inch pieces
- 8 cloves garlic, 4 minced, 4 whole
- 5 anchovy fillets, minced
- 8 large cremini, wiped clean and quartered
- 2 28-ounce cans whole Italian tomatoes (7 cups)
- 1 tablespoon finely chopped fresh rosemary
- 4 ounces (1/2 cup) Nicoise olives, pitted
- 3 tablespoons capers
- 2 dried bay leaves
- 8 heads baby cauliflower, trimmed, leaves on (or 1 1/2 pounds cauliflower, cored, cut into 3 1/2-inch pieces)
Heat the oven to 350 degrees. Heat the olive oil in a 3-quart ovenproof casserole or pan over medium heat. Add the onion, and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and minced anchovy fillets; cook until garlic is softened, about 3 minutes. Add the mushrooms; cook until their liquid is released and evaporates, about 5 minutes.
Stir in the tomatoes, rosemary, olives, capers, and bay leaves. Cook over medium-high heat, stirring occasionally, until all the flavors combine, about 10 minutes. Transfer half of the mixture to the bowl of a food processor, and process until it is slightly chunky; return to pan. Use a large spoon to break up larger pieces of tomato.
Arrange the cauliflower over the sauce in the pan. Cover, and cook until cauliflower is tender, about 30 minutes. (If mixture is too soupy, continue to cook another 5 to 10 minutes, uncovered, to reduce liquid.) Serve hot.