Italian-Style Cauliflower by Jamie Oliver

Ingredients

• Cauliflower 1 piece
• Onion 3 heads
• Anchovies 6 pieces
• Garlic 3 cloves
• Olives stuffed with lemon 6 pieces
• Dry White Wine 15 fl oz
• Saffron a pinch

Step-by-Step Guide

Step 1

Peel the onion, cut it into quarters, and separate it into layers.

Step 2

Place the onions in a pot that can later be transferred to the oven, with a diameter of 20–25 cm (so that the whole cabbage head fits inside with a little extra space around the edges). Put the pot on a moderately high heat. Pour in 1 tablespoon of olive oil, add the anchovies, and sauté, stirring, until the onions begin to turn translucent.

Step 3

Add the minced garlic. Crush the olives, remove the pits, and add them to the pot as well. Cook, stirring, for another 2 minutes.

Step 4

Pour in the wine and add the saffron that has been soaked in water.

Step 5

Wash the cabbage and remove any wilted leaves; if the leaves are fresh, leave them on. Cut off the core so that the cabbage can stand upright, then use a sharp knife to make deep cross-shaped cuts into the core. This will make it easier to separate the finished cabbage into segments.

Step 6

Place the cabbage in a dish with onion sauce and drizzle with 1 tablespoon of olive oil. Spoon the sauce generously over the cabbage. Bring the sauce to a boil on the stovetop, then carefully transfer the pot to the middle rack of an oven preheated to 355°F.

Step 7

Bake the cabbage for about 1.5 hours, checking for doneness with a sharp knife or skewer — the cooked head should be easily pierced. Occasionally drizzle the cabbage with onion sauce. Remove the pot from the oven, carefully transfer the cabbage to a large platter, drizzle with onion sauce and all the juices that have collected in the bottom of the pot, and serve. At the table, cut the cabbage into wedges with a long sharp knife. Serve as a standalone dish or as a side to meat.