Cauliflower Yaxni (Osso Buco)
1/4 olive oil
1 large head cauliflower
2 anchovies in oil (optional)
4 garlic cloves crushed whole
1 medium cooking onion diced
2 large carrots cut into 1/2 inch diagonal or round slices
2 celery stalks cut in 1/2 inch pieces
1/4 cup celery leaves
2 tbsp tomato paste
1/3 cup dry white wine (optional)
2 1/2 cup cherry tomatoes
1 cup vegetable stock
1 bay leaf
1 tsp salt
1 tsp fresh ground pepper
1 cup fresh Italian flat leaf parsley finely chopped
1 tbsp walnuts finely chopped
zest of one lemon
Preheat the oven to 325F.
Prepare cauliflower, remove outer green leaves.. Cut thick slices, about 1 1/2-inch thick. In a large cast iron dutch oven or pot, heat oil over medium high heat. Sear cauliflower 1-2 minutes per side as well as leftover florets until golden brown. Remove the steaks carefully so they won’t break and set aside.
Reduce to medium heat and add anchovies and cook for about 30 seconds. Add onions, garlic, carrots, celery, leaves and sauté for 2-3 minutes until onions and garlic are soft and translucent.
Stir in tomato paste and cook for an additional 1-2 minutes until fragrant. Add wine (if using) and cook until it is reduced to half.
Add cherry tomatoes and cook for 10 minutes or until tomatoes have softened and broken down. Add vegetable stock, bay leaf, salt and pepper. Bring to a slight boil and turn off heat. Arrange cauliflower in sauce.
Cover and bake in the oven for 45 mins to 1 hour until cauliflower is tender. Remove from the oven and let rest.
To make gremolata, mix all ingredients in a bowl. Serve cauliflower yaxni (osso buco) topped with gremolata and your favourite crusty bread to soak up the sauce.