I had the idea for a puttanesca inspired sauce with cauluflower. Ended up tossing the cauliflower with oil, spices, diced kalamata olices, diced red onions, capers, and olive juice. Cauliflower was roasted at around 350 for about 45 mins give or take? Made a decent olive tomato sauce with all the trimmings which was nothing to write home about. Served with a roasted hoagie roll from last nights bbq.
Cauliflower was totally bland and NOT really the briney goodness i imagined…maybe it can be pickled and then seered? Is getting a cookes but briney cauliflower a tall order? Anyone have any experience with this, or have an idea about what I’ve overlooked? Would love any thoughts on the matter. xoxoxoxox
water, cider vinegar, salt, sugar, maybe a slice of onion & garlic- mix & bring to a boil. Cut your cauli & put in heat resistant bowl, pour boiling brine over the too, press down with small lid & weight (cup of water) let set at room temp to cool. Refrigerate overnight & will hold for as long as you like.
drain & toss with cornstarch, then a bit of oil & roast or fry