Tomato Braised Cauliflower

Share:

Plain cauliflower is a pretty bland to the taste. Raw or steamed cauliflower can make broccoli taste like a veal chop! But if you first saute some onion, garlic and other spices, then slowly cook the cauliflower in tomatoes, now your cauliflower’s got staying-power! This dish can be used as a sauce or a side dish, but a side dish that can last for two or three days. I was eating this dish over pasta on day one, then dipping a baguette into the sauce on day two, then eating it alone like a vegetable stew on day three. It’s healthy, delicious, enjoy the Tomato Braised Cauliflower !!

Braised Cauliflower with Tomatoes

Cauliflower, Tomatoes, Garlic, Onions, Pepperoncino, Olive Oil

 

Braised Cauliflower with Tomatoes

Heat olive oil, add the onion and garlic and cook until wilted. Add cauliflower, bay leaves and peperoncino and season lightly with salt. Cook for 5 minutes, stirring occasionally. Add the tomatoes to the cauliflower and cook, covered, until the cauliflower is very tender and most of the liquid has been absorbed.

 

Tomato Braised Cauliflower

Check the cauliflower after about 20 minutes, season with salt and pepper. Serve with pasta or a fresh baguette.

 

4.0 from 1 reviews
Tomato Braised Cauliflower
Author: 
Recipe type: Vegetable, Sauce
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Cauliflower with flavor is Tomato Braised Cauliflower. This is an excellent side dish, but it also makes a great sauce for pasta or, when topped with shaved Pecorino Romano cheese, a delicious appetizer. It is also wonderful as a topping for bruschetta.
Ingredients
  • 1 heads cauliflower
  • 3 tablespoons extra-virgin olive oil
  • 1 cup onion, diced
  • 4 garlic cloves, peeled and crushed
  • 2 bay leaves
  • ½ teaspoon peperoncino
  • salt
  • 2 cups ripe plum tomatoes, peeled and seeded
Instructions
  1. Pull off the cauliflower leaves and cut out the core. Break the cauliflower head into florets.
  2. In a large casserole, heat the olive oil over medium heat. Add the onion and garlic and cook until wilted, about 4 minutes. Add cauliflower, bay leaves and peperoncino and season lightly with salt. Cook for 5 minutes, stirring occasionally. Meanwhile, crush the tomatoes coarsely by hand.
  3. Add the tomatoes to the cauliflower and cook, covered, until the cauliflower is very tender and most of the liquid has been absorbed, about 30 minutes. Check the cauliflower after about 20 minutes: There should be just enough liquid to lightly coat the cauliflower. If there is more, finish cooking the cauliflower uncovered. Season with salt and serve hot.
  4. Serve on top of pasta or rice, or dip fresh bread into the sauce, enjoy!

 

 

Related posts:

Category: Product #: Regular price:$ (Sale ends ) Available from: Condition: Good ! Order now!
Reviewed by on. Rating:

Comments

  1. Karen says

    Just made this. It was wonderful! We added brats to the pot before the cauliflower to make a complete meal. Will make this again.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: