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

  • Mike D.@lemmy.world
    2·
    2 years ago

    Consider roasting the cauliflower first. It seems to add another dimension. After that a quick pickle achieve the desired result.

    • glossOP
      3·
      2 years ago

      Awesome. Will absolutely try that, sounds delish.

      • Mike D.@lemmy.world
        2·
        2 years ago

        We often slice it up, add a little olive oil and see salt. Stick that in the toaster oven. Also done it on the grill.

        Try it out to see if you like. Only costs a little cauliflower and time