Basil

Whole cauliflower gets the pot-roast treatment in this Italian-inspired dish, braising in a spicy tomato sauce enriched with garlic and green olives. The cauliflower emerges fork-tender and infused with flavor, topped with golden-brown pecorino Romano that creates an irresistible crust. Ingredients 3 tablespoons extra-virgin olive oil, plus more for serving 6 medium garlic cloves, thinly sliced 3/4 to 1 teaspoon red pepper flakes 1/2 teaspoon dried oregano Kosher salt and ground black pepper 120ml (1/2 cup) dry white wine 1 can (794g/28 ounces) whole peeled tomatoes, crushed by hand 120ml (1/2 cup) pitted green olives, roughly chopped 1 head cauliflower (900g-1.1kg/2 to 2 1/2 pounds), trimmed 60g (2 ounces) pecorino Romano cheese, finely grated (about 240ml/1 cup), plus more for serving 60ml (1/4 cup) fresh basil leaves, lightly packed and roughly chopped Optional Accompaniments Creamy polenta Crusty bread for serving Extra virgin olive oil for drizzling Equipment Dutch oven with lid (5-6 quart capacity) Sharp knife for trimming Skewer for testing doneness Wide metal spatula Large spoon or tongs Instructions Preparation Position oven rack: Adjust rack to lower-middle position. Preheat oven: Heat to 425°F (220°C). Trim cauliflower: Remove any leaves and trim the base flat, keeping the head intact. Making the Braising Liquid Bloom aromatics: In a Dutch oven over medium heat, combine oil, garlic, pepper flakes, oregano, and 1/2 teaspoon black pepper. Cook, stirring frequently, until garlic is lightly browned, 2-3 minutes. Add wine: Pour in white wine and simmer until reduced to approximately 2 tablespoons, 5-6 minutes. Build sauce: Stir in crushed tomatoes with their juices, olives, 120ml (1/2 cup) water, and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then remove from heat. Braising Process Stage 1 - Initial braising (50-55 minutes): Place cauliflower stem-end down in the pot. Spoon some sauce over the top to coat. Cover with lid, transfer to oven, and cook until a skewer inserted straight down into the center meets just slight resistance, 50-55 minutes. ...

This is a simple tomato sauce by Samin Nosrat via NY Times. Equipment Medium Dutch oven Large bowl Hand/immersion blender, blender, food processor, or food mill Ingredients 6 tablespoons extra-virgin olive oil 5 cups diced yellow onions, red onions or shallots Fine sea salt 1 (28-ounce) can whole peeled, diced, crushed or puréed tomatoes 4 garlic cloves, thinly sliced 2 tablespoons tomato paste 4 to 5 basil stems ¼ teaspoon red-pepper flakes Preparation Cook Onions Set a medium Dutch oven or similar pot over medium heat, and add 4 tablespoons olive oil. When the oil shimmers, add onions and a pinch of salt. Reduce heat to medium-low and cook, stirring regularly, until onions are lightly golden and tender, 16 to 18 minutes. While the Onions Cook In the meantime, pour the tomatoes into a large bowl and use hands to crush, if using whole tomatoes. Pour about 1 1/2 cups water into the can and swirl to rinse any remaining purée off the sides. Add the water to the tomatoes in the bowl and set aside. Add Garlic & Tomatoes Once onions are soft and golden, add garlic and cook, stirring until it threatens to turn golden, about 90 seconds. Add tomato paste and cook until color deepens, about 3 minutes. Add tomatoes and season with salt. Add basil stems and red-pepper flakes. Simmer Stirring regularly, allow sauce to come to a boil, then reduce heat to low, cover and simmer until sauce tastes savory and all raw tomato flavor is gone, about 45 minutes. Finish Taste and adjust seasoning with salt and add remaining 2 tablespoons oil. Use a hand blender to purée, pass through a food mill or let cool, then purée using a blender or food processor. Tomato sauce can be made 1 day in advance and refrigerated or frozen up to 3 months.