Cauliflower In Tomato Sauce
User Reviews
4.5
Cauliflower In Tomato Sauce
Description
This recipe features cauliflower simmered in a tomato sauce prepared by sautéing finely chopped onion and garlic, then cooking them gently with dried herbs including oregano, thyme, and rosemary alongside red chili flakes for a hint of heat. Canned chopped tomatoes, vegetable stock, and sugar are added to balance acidity, and the sauce simmers until slightly thickened.
The cauliflower is cut into small florets with some stem diced and added to the sauce along with heavy cream and a splash of lemon juice, which lend a creamy texture and a touch of acidity to brighten the overall flavor. The dish offers tender cauliflower pieces immersed in a flavorful, herb-infused tomato sauce with a smooth, rich finish.
This can be served as a side or vegetarian main with bread or grains. The recipe also notes that the heavy cream may be replaced with soy cream or coconut milk for a vegan variation without compromising taste.
Ingredients
- 1 onion small
- 2 garlic large cloves
- 2 tablespoons olive oil
- ¼ red chili flakes to taste
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- ¼ teaspoon rosemary dried
- 1 chopped tomatoes 400 g/ 14 oz, canned
- ½ cup vegetable stock 125 ml
- 1 teaspoon sugar
- 1 lb cauliflower 450 g
- ½ cup heavy cream 125 ml, Note
- 1 teaspoon lemon juice
- 1 parsley small bunch
- salt fine sea salt and freshly ground
- black pepper fine sea salt and freshly ground
Instructions
- Saute: Heat the oil in a larger saucepan. Chop the onions and the garlic cloves very finely. Cook them on medium-low heat, stirring often, for about 3-4 minutes or until the onions are translucent.1 small onion + 2 large garlic cloves + 2 tablespoons olive oil
- Add spices: Add the red chili flakes, dried oregano, thyme, and rosemary. Stir well for about 30 seconds.¼ – ½ teaspoon red chili flakes + 1 teaspoon dried oregano + 1 teaspoon dried thyme + ¼ teaspoon dried rosemary
- Add the canned tomatoes and their juices, vegetable stock, and sugar.1 can chopped tomatoes + ½ cup vegetable stock + 1 teaspoon sugar
- Simmer tomato sauce: Bring to a boil, turn the heat down, and cover the pan, leaving a small crack open. Simmer the tomato sauce for about 20 minutes, stirring occasionally. The sauce should thicken very slightly.
- Add cauliflower: In the meantime, clean the cauliflower and divide it into small florets. Chop the stem into small cubes. Add the cauliflower and the cream to the pan, bring to a simmer, and continue simmering on low heat until the cauliflower is tender but not mushy. Stir occasionally.1 lb cauliflower/ 450 g
- Cooking time: This will take between 10 and 15 minutes, depending on how small the florets are and how tender you like them. They should definitely retain a good bite and not become mushy.
- Adjust the taste with lemon juice, salt, pepper, and one extra pinch of sugar if necessary. If the sauce is too thick, you can loosen it with 2 tablespoons extra cream or even water.½ cup heavy cream/ 125 ml + 1 teaspoon lemon juice + fine sea salt and freshly ground black pepper
- Serve: Chop the parsley and add it to the cauliflower tomato stew. Serve with mashed or boiled potatoes.1 small bunch of parsley
Notes
- To make the dish vegan, substitute heavy cream with soy cream or coconut milk; all options yield good flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Serving | 1/2 dish | |
| Calories | 422kcal | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 9g | 18% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 18g | 106% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 1031mg | 43% |
| Fiber | 9g | 36% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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