Braised Cauliflower with Tomatoes Recipe

Name: Braised Cauliflower with Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 6 garlic cloves, crushed and peeled; 1 large head cauliflower, cut into 2-inch florets, and any tender leaves coarsely chopped; 1/4 cup pitted oil-cured black olives, halved; 1/2 teaspoon dried oregano; 1/2 teaspoon kosher salt; 1/4 teaspoon peperoncino flakes; 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand; 1/4 cup drained tiny capers in brine; 8 large fresh basil leaves

Servings: persons

5 tablespoons extra-virgin olive oil
6 garlic cloves, crushed and peeled
1 large head cauliflower, cut into 2-inch florets, and any tender leaves coarsely chopped
1/4 cup pitted oil-cured black olives, halved
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon peperoncino flakes
28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
1/4 cup drained tiny capers in brine
8 large fresh basil leaves

1
Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat.
2
When the oil is hot, add the garlic, and let it sizzle for a minute.
3
Toss the cauliflower florets and leaves, and stir to coat with the oil.
4
Sprinkle in the olives, oregano, salt, and peperoncino, and stir.
5
Pour in the tomatoes and capers, and bring the sauce to a rapid simmer.
6
Cover, and cook 10 minutes.
7
Uncover, and simmer until the cauliflower is tender and the sauce has thickened, about 10 to 12 minutes.
8
Drizzle with the remaining 2 tablespoons olive oil, and tear the basil leaves into the skillet.
9
Stir to combine, and serve hot.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, 6 garlic cloves, crushed and peeled, 1 large head cauliflower, cut into 2-inch florets, and any tender leaves coarsely chopped, 1/4 cup pitted oil-cured black olives, halved, and more.

Yes, Braised Cauliflower with Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Cauliflower with Tomatoes

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