Jamie Oliver Cauliflower Sauce Recipes

Baked Cauliflower Vegetables Recipes Jamie Oliver …

WEBSep 16, 2015 · Add the onion, garlic, chopped cauliflower stalk and a lug of oil to the pan and slowly fry for 10 minutes until softened and with a …

1. First of all, find yourself a pan in which your whole head of cauliflower will fit, leaving an inch around the outside of it – this is important, otherwise it won’t cook in the way it’s supposed to.
2. I use my regular porridge-for-four-people pan and it works a treat! Add the onion, garlic, chopped cauliflower stalk and a lug of oil to the pan and slowly fry for 10 minutes until softened and with a little colour.
3. Add the olives, anchovies and parsley stalks and fry for another couple of minutes.
4. Add your tomatoes, then half-fill one of the tins with water and add that to the pan, with a good swig of red wine vinegar.

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Creamy Garlic Cauliflower Sauce Foodie With Family

WEBAug 26, 2023 · Instructions. In a stockpot or large saucepan, combine the cauliflower florets and water over high heat. When it reaches boiling, …

1. In a stockpot or large saucepan, combine the cauliflower florets and water over high heat. When it reaches boiling, put a lid on the pan and drop the heat to medium low. Simmer for 5 minutes or until the cauliflower is very tender.
2. While the cauliflower is simmering, melt the butter and olive oil over medium low heat in a small saucepan and stir in the garlic and the pinch of salt. Cook the garlic, stirring frequently –and lowering the heat if necessary to keep it from browning- until the garlic is tender and smells lovely. Scrape the garlic and butter into a blender carafe. Add one cup of the cauliflower cooking liquid to the butter pan, swirl it, and pour that into the blender, too. Use a slotted spoon to drain the cauliflower and add it to the blender as well. Add the salt and black pepper, put the lid firmly in place, and blend on HIGH until silky smooth. If your blender is quite robust, this will only take a minute or so. If it’s a little anemic, it may take several minutes. If you find the sauce too thick for your liking, you can thin it just a bit with water, milk, or vegetable stock. I like it thicker, though, and so I omit this step.
3. Serve immediately or pour into clean jars with tight fitting lids for storage in the refrigerator. Alternatively, you can divide into meal sized portions and freeze for later meals.

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