Absorbing the juices of the tomatoes while red onions do their own wonder, this frequently ignored vegetable is a stunner!
Have a look below at the full recipe and don’t forget that you can always print it.
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Cauliflower in Tomatoes
Servings: 8 People
Ingredients
- 1 large Cauliflower , large stem removed and cut in florets
- 400 g Diced Tomatoes , canned
- 400 g Tomato Pulp , canned, preferably Mutti brand
- 75 ml Water , warm
- 2 Red Onions , halved and finely sliced
- 2 large Cloves Garlic , thinly sliced
- ¾ tsp Allspice , ground
- 1 tbsp Oregano , roughly ground
- 1 tbsp Turmeric
- 50 ml EVOO , Extra Virgin Olive Oil
- 2 tsp Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- We place a large non-stick pot or casserole over medium heat and drizzle the oil. Once it heats up, after about 1’ we add the onions, sauteing for about 3’. Then we add the garlic, and we sauté for further 2’. Add all the spices/herbs, mix well.
- Drop in the tomatoes, pulp and passata mix well. Add the cauliflower, pour the water, and toss to get well coated. Increase the heat and bring to a boil. Season with the salt and pepper and simmer with the lid on for 40-50’ for the beans to soften but still be a bit crunchy while also aiming for the liquids to be absorbed and a nice sauce to be created.
- Remove from the heat, taste and season if needed. Serve, optionally sprinkling with the black Sesame seeds.
