Cauliflower In Tomato Sauce

cauliflower in tomato sauce in a small round pot.

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4.50 from 28 votes

Cauliflower in tomato sauce is a healthy and utterly delicious vegetarian or vegan cauliflower stew recipe.

Prep Time20

Cook Time40

Total Time1

Course: Vegan Recipes

Cuisine: Romanian

Diet: Vegan

Servings: servings

Calories: 422kcal

Author: Adina

Ingredients

1 small onion
2 large garlic cloves
2 tablespoons olive oil
¼ – ½ teaspoon red chili flakes to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ teaspoon dried rosemary
1 can chopped tomatoes 400 g/ 14 oz
½ cup vegetable stock 125 ml
1 teaspoon sugar
1 lb cauliflower 450 g
½ cup heavy cream 125 ml, Note
1 teaspoon lemon juice
1 small bunch of parsley
fine sea salt and freshly ground black pepper

Instructions

Saute: Heat the oil in a larger saucepan. Chop the onions and the garlic cloves very finely. Cook them on medium-low heat, stirring often, for about 3-4 minutes or until the onions are translucent.
1 small onion + 2 large garlic cloves + 2 tablespoons olive oil
Add spices: Add the red chili flakes, dried oregano, thyme, and rosemary. Stir well for about 30 seconds.
¼ – ½ teaspoon red chili flakes + 1 teaspoon dried oregano + 1 teaspoon dried thyme + ¼ teaspoon dried rosemary
Add the canned tomatoes and their juices, vegetable stock, and sugar.
1 can chopped tomatoes + ½ cup vegetable stock + 1 teaspoon sugar
Simmer tomato sauce: Bring to a boil, turn the heat down, and cover the pan, leaving a small crack open. Simmer the tomato sauce for about 20 minutes, stirring occasionally. The sauce should thicken very slightly.
Add cauliflower: In the meantime, clean the cauliflower and divide it into small florets. Chop the stem into small cubes. Add the cauliflower and the cream to the pan, bring to a simmer, and continue simmering on low heat until the cauliflower is tender but not mushy. Stir occasionally.
1 lb cauliflower/ 450 g
Cooking time: This will take between 10 and 15 minutes, depending on how small the florets are and how tender you like them. They should definitely retain a good bite and not become mushy.
Adjust the taste with lemon juice, salt, pepper, and one extra pinch of sugar if necessary. If the sauce is too thick, you can loosen it with 2 tablespoons extra cream or even water.
½ cup heavy cream/ 125 ml + 1 teaspoon lemon juice + fine sea salt and freshly ground black pepper
Serve: Chop the parsley and add it to the cauliflower tomato stew. Serve with mashed or boiled potatoes.
1 small bunch of parsley

Notes

Vegan option: You can use heavy cream (dairy) or go vegan and use soy cream or coconut milk; all three options taste great.

Nutrition