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Cauliflower In Tomato Sauce
4.5 from 56 votes

Cauliflower In Tomato Sauce

Cauliflower in Tomato Sauce blends tender cauliflower florets with a seasoned tomato sauce made from canned tomatoes, olive oil, and aromatic spices such as oregano, thyme, and rosemary. The sauce is simmered to develop thickness and depth, then finished with cream and lemon juice for richness and brightness. This comforting vegetarian dish balances savory, herbal, and creamy flavors with mild heat from red chili flakes.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 2 servings
Calories: 422 kcal
Cuisine: Romanian, Vegan

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

    Cup of Yum
  1. 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
  2. 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
  3. Add the canned tomatoes and their juices, vegetable stock, and sugar.1 can chopped tomatoes + ½ cup vegetable stock + 1 teaspoon sugar
  4. 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.
  5. 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
  6. 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.
  7. 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
  8. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 422

% 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.