Braised Cauliflower with Italian Flavors

Ingredients

• 1 large cauliflower, cut into florets 1 large cauliflower, cut into florets
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 4g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until they become translucent and fragrant.
3. 3.
   Add the cauliflower florets to the skillet and cook for a few minutes, stirring occasionally, until they start to brown slightly.
4. 4.
   Pour in the diced tomatoes, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the skillet, and let the cauliflower simmer for about 20-25 minutes, or until it becomes tender.
6. 6.
   Stir occasionally to ensure even cooking and to prevent sticking.
7. 7.
   Once the cauliflower is cooked to your desired tenderness, remove from heat and garnish with fresh parsley.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Cauliflower — Make sure to cut the cauliflower into evenly sized florets to ensure even cooking. If the florets are too large, they may take longer to cook and become tender.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the sauce while simmering the cauliflower.
• If you prefer a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
• Serve the braised cauliflower with crusty bread to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to customize the dish by adding other vegetables such as bell peppers or zucchini.

Serving advice

Serve the braised cauliflower as a main course accompanied by a side of crusty bread or over a bed of cooked pasta. It can also be served as a side dish alongside grilled meats or roasted chicken.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in a shallow bowl or on a large platter to showcase the beautiful cauliflower florets and the rich tomato sauce.