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Old 11-02-2017, 06:30 PM
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Default Cauliflower Braised with Tomatoes

Cauliflower is my new best friend. I've been using it instead of pasta.

I made this recipe by Lidia and LOVED it!!!

I simmered it about an hour, along with some cut up, raw chicken sausages.

It gets better every day - I'll definitely be making it more often. Delicious!

Served with curls of parm. cheese.


Braised Cauliflower in Tomatoes Lidia Bastianich
  • 1 head cauliflower (about 2 pounds)
  • 3 tablespoons extra virgin olive oil
  • 1 cup diced onion
  • 4 garlic cloves, peeled and crushed
  • 2 fresh or dried bay leaves
  • teaspoon peperoncino (crushed red pepper)
  • salt
  • 2 cups peeled and seeded ripe plum tomatoes or one 16-ounce can Italian plum tomatoes, preferably San Marzano, drained and seeded

Pull off the cauliflower leaves and cut out the core. Break the cauliflower head into florets. In a large casserole, heat the olive oil over medium heat. Add the onion and garlic and cook until wilted, about 4 minutes. Add cauliflower, bay leaves and peperoncino and season lightly with salt. Cook for 5 minutes, stirring occasionally. Meanwhile, crush the tomatoes coarsely by hand.
Add the tomatoes to the cauliflower and cook, covered, until the cauliflower is very tender and most of the liquid has been absorbed, about 30 minutes. Check the cauliflower after about 20 minutes: There should be just enough liquid to lightly coat the cauliflower. If there is more, finish cooking the cauliflower uncovered. Season with salt and serve hot.
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braised, cauliflower, tomatoes

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