Cauliflower Yahni (Braised Cauliflower)

1 large cauliflower
1/4 cup extra-virgin olive oil
1 medium cooking onion finely diced
8 garlic cloves skin removed and crushed whole
3 anchovies in oil (optional)
1 vegetable boullion cube
2 tbsps tomato paste
2 large carrots scrubbed and cut into 1/2 inch diagonal or round slices
2 celery stalks cut in 1/2 inch pieces
1/4 cup celery leaves
1/3 cup dry white wine (optional)
5-6 Roma tomatoes, grated with their skin about 4 cups
1/2 tsp sea salt
1/2 tsp fresh ground pepper

Breadcrumb Gremolata
1/4 cup panko or gluten free breadcrumbs
1 cup fresh Italian flat leaf parsley finely chopped
zest of one lemon

Preheat oven to 180C. To prepare cauliflower, wash and trim off the bottom of the cauliflower stem but make sure to keep the core intact. Keep the cauliflower greens on as well as they are edible and delicious. 

Cut right through the middle of the cauliflower head, this keeps the florets together. Cut thick slices, about 5cm thick to have a heartier bite and stay intact while cooking. The excess florets that do not connect to the steaks will be added in as well. Set aside.

In a large cast iron or oven safe pa, heat oil over medium heat, add onions and garlic and sauté for 2-3 mins until soft. Add anchovies, vegetable bouillon and cook for about 30 seconds breaking them down with a wooden spoon.

Stir in tomato paste and cook for an additional 1-2 minutes until fragrant.
If you are using wine, add the wine and cook until it is reduced to half.

Add in carrots, celery and celery leaves and sauté for 1 minute. Add in tomatoes, 1/2 cup water and season with salt and pepper. Cook sauce for 5 minutes and arrange cauliflower in sauce.

Cover with lid or foil and bake in the oven for 45 mins to 1 hour until cauliflower is tender fork tender.

Remove lid and turn oven to broil. Broil for 5-6 minutes until cauliflower is slightly charred.

To make gremolata, heat a small pan over medium heat, add breadcrumbs and cook until golden and crisp. Remove from heat, place in small bowl and let cool. Once cool, mix in remaining ingredients.

Serve cauliflower yahni (osso buco) topped with gremolata and your favourite crusty bread to soak up the sauce.

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