Braised Cauliflower With Tomatoes Recipes

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BRAISED CAULIFLOWER WITH TOMATOES



Braised Cauliflower with Tomatoes image

Heat things up a bit with beautiful braised cauliflower, flavored with salt, pepper, oregano, garlic, fresh basil and crushed tomatoes. It's an unexpected dish that's low-fat, low-cal and high in flavor.

Time 30m

Yield 6

Number Of Ingredients 9

5 tablespoons extra virgin olive oil
6 garlic cloves
1 large head of cauliflower
1/2 cup pitted black olives
1/2 teaspoon dried oregano
Salt and black pepper to taste
1 (28 ounce) can Italian Inspirations Crushed Tomatoes Chunky Style
1/4 cup drained tiny capers
8 large fresh basil leaves

Steps:

  • Heat 3 tablespoons of oil in large skillet over medium-high heat. When the oil is hot, add the garlic and cook for 2 minutes. Toss the cauliflower and leaves in the oil to coat. Sprinkle in the olives, oregano, salt and black pepper, stir to combine. Pour in the crushed tomatoes and capers, bring to a boil and reduce heat to simmer. Cover and cook for 10 minutes. Uncover and simmer until cauliflower is tender and the sauce has thickened, about 10 minutes. Drizzle with the remaining 2 tablespoons olive oil, tear the basil leaves into the skillet and stir to combine. Serve immediately.

Nutrition Facts : Calories 190, Fat 14.0

BRAISED CAULIFLOWER AND TOMATOES



Braised Cauliflower and Tomatoes image

An Indian dish that is not only tasty but colorful. Turmeric gives it a bright yellow color. Goes well with fried meat, green salad and bread.

Provided by Inge 1505

Categories     Cauliflower

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 13

3 tablespoons oil
1 inch piece fresh ginger
1 -2 chili pepper, seeded (see NOTE)
1/2 teaspoon brown mustard seeds
1 teaspoon cumin seed (not ground)
2 1/2-3 lbs cauliflower (about 1 large)
1 tablespoon ground coriander
1/2 teaspoon turmeric
1 teaspoon salt
1 lb tomatoes (about 3 medium)
1 tablespoon water
1/2 teaspoon garam masala
3 tablespoons fresh cilantro or 3 tablespoons fresh parsley, minced

Steps:

  • NOTE: I use one 2 inch long medium hot jalapeno, but I am not very daring when it comes to chilis.
  • Wash and cut cauliflower into small flowerets, about 1x2 inches. Peel ginger, cut into thin matchsticks. Cut jalapenos into thin strips. Wash and cut tomatoes into eight wedges each.
  • Heat oil in a large non-stick skillet over medium to medium high heat.
  • When hot add ginger, jalapenos, cumin and mustard, cook until mustard pops and cumin has darkened a few shades, about 1-2 minutes.
  • Add coriander, salt and turmeric, stir once, add cauliflower and stir-fry until cauliflower is slightly browned, about 5 minutes.
  • Reduce heat to low, add tomatoes and water, stir once and cover. Cook covered for 15-20 minutes until cauliflower is just tender. Shake pan occasionally to avoid sticking, don't stir.
  • When done, uncover and evaporate excess liquid on high heat, stirring carefully.
  • Serve sprinkled with herbs and garam masala.

Nutrition Facts : Calories 195.1, Fat 11.3, SaturatedFat 1.7, Sodium 675.1, Carbohydrate 21.8, Fiber 9.4, Sugar 10.4, Protein 7.2

WHOLE CAULIFLOWER BRAISED IN TOMATO SAUCE



Whole Cauliflower Braised in Tomato Sauce image

We're always on the lookout for good recipes that use cauliflower and this one really packs a lot of flavor! You can use regular smoked paprika or -- if you'd like a little heat like we do -- the hot smoked variety. A little sprinkling of Parmesan at table wouldn't hurt anything either! From paleogrubs.com.

Provided by lecole54

Categories     Cauliflower

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 head cauliflower, large outside leaves removed
25 ounces jar roasted garlic tomato sauce
1/4 cup parsley, chopped (stems only)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 tablespoon onion powder
fresh ground pepper, to taste
4 anchovy fillets, drained and chopped
1 handful pitted kalamata olive
1 tablespoon red wine vinegar
1 tablespoon olive oil
chopped parsley, to garnish (flat leaf)

Steps:

  • Place whole head of cauliflower in a large pot. It should fit comfortably, with 1 to 2 inches of room left on all sides.
  • Pour in tomato sauce, then add parsley stalks, chili powder, smoked paprika, onion powder, and freshly ground pepper. Bring sauce to a simmer over medium heat.
  • Stir in anchovies, olives, and red-wine vinegar, then bring to a low boil.
  • Gently push whole head of cauliflower down into the sauce. (Sauce should come halfway up the sides of the cauliflower). Drizzle with olive oil and cover.
  • Let cook over low heat for 45 minutes. To serve, garnish with chopped parsley.

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