I was inspired to make this because I really would like to taste a proper Pissaladiere – a Provencale specialty – but as I can’t eat gluten and a visit to France isn’t on the horizon I decided to make a similar sauce and serve it over roasted cauliflower which makes for a very healthy dish (omit the anchovies and it is vegan/vegetarian). One key point is to ‘sweat’ the onions over a low heat until they are cooked and soft and not at all brown. I think it would go very well with a firm white fish.
3 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 head of cauliflower – broken into largish florets
1 medium onion – finely chopped
2 large cloves of garlic – finely grated
1 can (approx. 14 oz.) tomatoes – broken up if large
15 black olives – pitted, left whole
1 can of salted anchovies – drained
Pre-heat oven to 350 degrees F.
Toss cauliflower in 2 tbsp. seasoned oil. Transfer to a baking tray and cook in oven for 45 minutes – turning florets over half way through.
Heat 1 tbsp. seasoned oil in a skillet and when nice and hot add the onion and turn down the heat. Stir frequently so that the onions cook but don’t brown. Add the garlic after about 5 minutes, mix it well and continue cooking for another 10 minutes or so until onion is nicely soft.
Pour in the tomatoes. Bring to a boil, turn down heat and simmer for 10 minutes.
Place cauliflower in a serving dish, spoon over the tomato sauce and decorate with black olives and anchovy fillets.