Directions:
- Heat the oil in a pot large enough to hold an entire head of cauliflower, leaving an inch around it.
- Add the onion, garlic, and chopped cauliflower stalk and slowly fry for 10 minutes until softened and with a little colour.
- Add the olives, anchovies (if using) and parsley stalks and fry for another 2 minutes.
- Add the tomatoes along with a cup of water and the vinegar.
- Stir everything together and bring to a boil.
- Take the cauliflower and gently push it down into the sauce. The cauliflower should be partially submerged.
- Drizzle with a bit more olive oil, cover and let cook over low heat for 50 minutes.
- Garnish with the parsley leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 455.82 Kcal (1908 kJ) | ||
| Calories from fat | 316.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.19g | 54% | |
|---|---|---|---|
| Cholesterol | 74.97mg | 25% | |
| Sodium | 204.14mg | 9% | |
| Potassium | 1000.24mg | 21% | |
| Total Carbs | 20.42g | 7% | |
| Sugars | 10.05g | 40% | |
| Dietary Fiber | 5.61g | 22% | |
| Protein | 17.05g | 34% | |
| Vitamin C | 104mg | 173% | |
| Iron | 0.4mg | 2% | |
| Calcium | 103.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 110.35 Kcal (462 kJ) | ||
| Calories from fat | 76.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.52g | 54% | |
|---|---|---|---|
| Cholesterol | 18.15mg | 25% | |
| Sodium | 49.42mg | 9% | |
| Potassium | 242.15mg | 21% | |
| Total Carbs | 4.94g | 7% | |
| Sugars | 2.43g | 40% | |
| Dietary Fiber | 1.36g | 22% | |
| Protein | 4.13g | 34% | |
| Vitamin C | 25.2mg | 173% | |
| Iron | 0.1mg | 2% | |
| Calcium | 25.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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