TOMATO BRAISED CAULIFLOWER

TOMATO BRAISED CAULIFLOWER image

Yield 6 people

Number Of Ingredients 8

Previous Next

1 head cauliflower (2-1/2 lbs.) or 3 smaller romanesco heads of cauliflower
3 Tbsp. extra-virgin olive oil
1 cup diced onions
4 cloves garlic, crushed
2 fresh or dried bay leaves
1 tsp. crushed red pepper
Salt
2 cups cored, peeled and seeded tomatoes or 1 16 ounce can Italian plum tomatoes, drained and seeded.

Steps:

Pull off leaves from cauliflower and cut out core. Break cauliflower head into florets no larger than 1-1/2 inches. In large casserole, heat olive oil over medium heat. Add onions and garlic and cook about 4 minutes, until wilted. Add cauliflower, bay leaves, and crushed red pepper. Season lightly with salt. Cook 5 minutes, stirring occasionally. Meanwhile crush tomatoes by hand. Add tomatoes to cauliflower and cook, covered, until cauliflower is very tender and most of the liquid has been absorbed, about 30 minutes. Check after 20 minutes and cook last 10 minutes uncovered if there is more than just enough liquid to lightly coat the cauliflower. Season with salt and serve hot as a side dish. You can also use this as sauce for pasta, topped with shaved pecorino or other hard cheese.