Stewed Cauliflower With Red Onions and Tomatoes
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra virgin olive oil
- 2medium-size red onions, halved and sliced across the grain
- Salt to taste
- 3garlic cloves, minced
- 114-ounce can chopped tomatoes
- 1medium head cauliflower, cut into florets
- 1bay leaf
- 1sprig rosemary
- ½teaspoon freshly ground pepper
- 1tablespoon tomato paste dissolved in ½ cup water
- ½cup red wine
- 8kalamata olives, pitted and halved
- 1 to 2tablespoons sherry vinegar or balsamic vinegar (optional)
Nutritional analysis per serving (4 servings)
237 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 5 grams protein; 847 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 3 tablespoons of the olive oil in a heavy soup pot or Dutch oven over medium heat, and add the onions. Cook, stirring, until very tender, about eight minutes. Add a pinch of salt and the garlic, and stir for another minute or so until fragrant. Stir in the tomatoes, with their liquid, and bring to a simmer. Simmer about eight minutes until cooked down and fragrant, and add the cauliflower to the pot. Stir together, and add the bay leaf, rosemary, pepper, dissolved tomato paste and wine. Bring to a simmer, and add salt to taste. Cover, reduce the heat and simmer 30 to 40 minutes until the cauliflower is very tender.
- Step 2
Stir in the olives and vinegar if using, and adjust salt and pepper. Remove from the heat, and stir in the remaining olive oil. Serve hot or warm.
- Advance preparation: This will keep for about three days in the refrigerator.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
WOW! What a great dish! It was a perfect light and healthy Friday night meal. VERY easy to prepare which, after a long, busy week, is important to me. I used capers instead of olives, because that was what I had on hand, and I think they served the same function of a tart, salty counterpoint to the tomatoes and cauliflower. I think the vinegar created a deeper and more complex flavor palate. I served it with quinoa and a green salad. My family raved!
Loved this! Nice change for cauliflower. I used muirglen fire roasted tomatoes for a little more flavour. Added some paprika, and red pepper flakes as well. Had this simmering on the stove while i bbq some beef. Easy almost cooked itself. Paired well with the steaks and roasted potatoes. Definitely a keeper
We all really liked this. It would pair every well with pork or fowl or fish dinners. I will add more olives next time, and some red pepper flakes. I would like to take this for Christmas dinner it is a nice change. Have made a few times already.
I used a combination of chicken stock and red wine for the simmering liquid. Small quibble, I would add the bay leaf, rosemary, tomato paste and wine to the simmered tomatoes before adding the cauliflower because it's easier to stir without the florets. I didn't add the remaining olive oil. The fresh rosemary sprig adds an important distinctive flavour.
Would have liked being given a numeric quantity of cauliflower needed (ex.: 3 C, or whatever), rather than “one medium cauliflower.”
Just OK. My family thought the red wine and rosemary flavors with cauliflower were an odd combo. They were meh on this dish.
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