Even if the good weather begins to appear, there are hot dishes that are great all year round. This is the case of the delicious cauliflower puttanesca with eggplant . In addition to being a very nutritious recipe , I assure you that it is finger-licking good. Or don't stop dipping bread!

The combination of ingredients is wonderful and gives us a very interesting proposal to prepare cauliflower in a different way , forgetting about the most common ways, such as steamed or boiled.

Cooking it with eggplant, onion and different tomatoes, adding the flavor of anchovies, olives and capers, transforms this humble vegetable into the star of a dish that, when accompanied by all the luxurious secondary ingredients mentioned, is in a recipe worthy of the best award.

Be sure to prepare this cauliflower puttanesca with eggplant that I bring you today, whether it's hot or cold. I assure you that you will enjoy it a lot. And don't forget the bread to accompany it, it's almost mandatory!

Ingredients

  • 2 eggplants (cut into cubes of about 3 cm)
  • 1 large or 2 small heads of cauliflower, cut into pieces or florets
  • 400 g fresh Baby Rosa tomatoes
  • 500 g fresh Roma tomatoes, cut in half or quarters if they are large
  • 4 cloves of garlic, peeled
  • 1 large red onion, peeled and cut into small slices
  • 100 g pitted black olives
  • 90 g dried cherry tomatoes marinated or in oil
  • 50 ml of the marinade or oil from the dried cherry tomatoes
  • 6-8 anchovies cut into medium pieces
  • 50 g capers
  • 3 sprigs of fresh oregano
  • EVOO
  • Salt and freshly ground black pepper, to taste
  • Crispy ciabatta to accompany

Preparation

  1. Heat your Le Creuset wooden handled cast iron skillet over medium heat, with EVOO. For the indicated amount of ingredients, you will need the large 28 cm frying pan.
  2. When ready, fry the eggplant cubes until golden brown on all sides. Season to taste with salt and freshly ground black pepper and remove from the pan. Booking.
  3. Add a little more EVOO to the pan and when it is hot, fry the cauliflower in the same way. Season to taste, remove and reserve.
  4. Put a little more EVOO in the pan if necessary and add the tomatoes, onion, garlic cloves, olives, chopped anchovies, dried tomatoes, marinade and oregano sprigs. Season with freshly ground black pepper and a pinch of salt (it is not necessary to add much, since the anchovies and olives will add the salty touch).
  5. Let the vegetables cook in the pan, over medium heat and stirring frequently, for about 20 or 25 minutes, until you see that they are tender and soft. A thick sauce should form.
  6. When the thick sauce reaches that point, put the eggplant cubes, cauliflower and capers in the pan, and cook the whole thing over low heat until the cauliflower is tender or to the point you like best.
  7. As soon as it is ready, serve it hot as is in the pan, accompanied by a good crispy ciabatta and enjoy.

Note

  • You can replace the varieties of tomatoes indicated in the list of ingredients with those you find on the market, as long as they have a sweet flavor and are firm.
  • To round out each bite, I suggest that you lightly toast the slices of bread and rub it with a clove of garlic. Place a little puttanesca on the slice and you'll see how wonderful it is!
  • As you already know, and I always tell you, you can customize the recipe to your liking. If you don't have fresh oregano, you can use dried. Another option is basil or thyme, for example. You can also change the eggplant for zucchini, or add both. Or add a splash of white wine to the tomato when it begins to be ready and before adding the eggplant and cauliflower. You will just have to raise the heat a little until the alcohol evaporates and then continue with the recipe from step 6.
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Comments

Claudia&Julia said:

Hola Aitor,

Muchas gracias, la receta es exquisita y la coliflor cocinada de esta manera resulta espectacular.

Respecto a tu apunte sobre las sartenes de hierro fundido, en este caso cocinamos el tomate en una sartén Le Creuset, de hierro fundido esmaltado. Este esmalte la protege de la oxidación, por lo que se pueden cocinar todo tipo de alimentos (incluso ácidos como el tomate), sin ningún tipo de problemas.

¡Un saludo!

Aitor said:

Hola, la receta pinta super!!!!, pero el tomate y las sartenes de hierro fundido tengo entendido que no son muy buenas amigos. Un saludo y gracias por la receta

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