Stewed cauliflower with tomato is a classic of Italian cuisine, simple to prepare but rich in flavor. Perfect for accompanying main courses or for a light meal, this side dish is true comfort food, ideal for chilly autumn days. Its aroma takes me back in time, to Sundays spent at my grandparents’ house.
I still remember the garden behind the house, with cauliflowers peeking through the yellowing leaves, ready to be harvested and turned into delicious dishes. My grandmother, with her experience and passion, created magic in the kitchen. Her stewed cauliflower, with the sweetness of the tomato perfectly blending with the delicate flavor of the vegetable, was a true triumph of taste.
Today, I present my version of this traditional recipe, a tribute to authentic flavors and family memories. An easy and quick dish that will win you over at the first taste.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
- Energy 96.29 (Kcal)
- Carbohydrates 17.08 (g) of which sugars 7.13 (g)
- Proteins 5.77 (g)
- Fat 2.32 (g) of which saturated 0.72 (g)of which unsaturated 0.93 (g)
- Fibers 6.55 (g)
- Sodium 303.20 (mg)
Indicative values for a portion of 290 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cauliflower
- 1 white onion
- 2 cloves garlic
- 1 tablespoon tomato paste
- 14 oz peeled cherry tomatoes
- Half glass wine
- 1 tablespoon extra virgin olive oil
- to taste salt
- 1 sprig parsley
- 1 pinch black pepper
- 1 hot chili pepper (Optional)
Tools
- 1 Pan
Steps
To prepare our stewed cauliflower with tomato, let’s start by cleaning it well. First, remove the tougher outer leaves, but set aside the more tender, lighter green leaves: they will be used to flavor the sauté. Now, turn the cauliflower upside down and cut away the base, the core, with a sharp knife. At this point, divide the cauliflower into florets, gently detaching them with your hands or with the help of a knife. Try to obtain florets of similar sizes, about 1-1.5 inches, so they cook evenly. Don’t forget to wash the florets well under running water to remove any soil residues.
Let’s move on to the onion: for this recipe, we’ll use white onion, which has a sweeter and more delicate flavor compared to other varieties and pairs perfectly with the delicate taste of cauliflower and the sweetness of tomato. Finely chop the onion with a sharp knife or mezzaluna and pour a drizzle of extra virgin olive oil into a large pan. Add the chopped onion and start sautéing it over low heat. To prevent it from burning and to stew it slowly, add a splash of water. Continue cooking over low heat, stirring occasionally, until the onion becomes translucent and soft.
Once the onion is well stewed, add the cauliflower florets to the pan and mix well with a wooden spoon so that the cauliflower is flavored with the onion and coated with oil. Let it brown for a few minutes over medium heat, frequently turning it to brown evenly. Pour half a glass of white or red wine into the pan and let it cook for a couple of minutes until the alcohol has completely evaporated. Now add the peeled tomato sauce, a generous teaspoon of tomato paste, and half a glass of water. Mix everything well, ensuring that the cauliflower is well covered with the sauce. Cover the pan with a lid and let it simmer for about 20-25 minutes, or until the cauliflower is tender but still slightly crunchy. Occasionally, check the cooking and stir gently to prevent the cauliflower from sticking to the bottom. At the end of cooking, adjust the salt and black pepper to taste.
Once our stewed cauliflower with tomato is ready, transfer it to a nice serving dish. Let it rest for a few minutes, so the flavors blend and intensify. Once it has cooled slightly, add a sprinkle of finely chopped fresh parsley: its fresh aroma will give the dish a lively touch. Finally, drizzle with a little raw extra virgin olive oil, which will enhance the taste of the cauliflower and make our side dish even more inviting. And here’s a simple yet flavorful dish, perfect for accompanying your autumn main courses!
And here we are at the final moment, enjoying our Pan-fried Cauliflower with Tomato, an irresistible side dish! 😋 After letting it rest for a few minutes and garnishing it with fresh chopped parsley and a drizzle of raw extra virgin olive oil, our side dish is ready to be served. Enjoy your meal!
Here are some tips for storage, suggestions, and variations on the theme of pan-fried cauliflower with tomato:
Storage:
In the refrigerator:
The stewed cauliflower with tomato keeps in the refrigerator for 2-3 days in an airtight container.
Reheating:
You can reheat it in a pan over low heat, adding a splash of water if necessary, or in the microwave.
Freezing:
If you want to keep it longer, you can freeze it. Before freezing, make sure it is completely cool. You can freeze it in single portions, so you only defrost the amount needed.
Suggestions:
Quality of ingredients: Use fresh and seasonal ingredients for optimal results. Choose a firm and compact cauliflower with tightly closed florets.
Cooking the cauliflower:
Be careful not to overcook the cauliflower, or it will become mushy and lose its flavor. It should be tender but still slightly crunchy.
Consistency of the sauce:
If you prefer a thicker sauce, you can add a little flour or potato starch during cooking. If you want it more liquid, add some water or vegetable broth.
Tomato acidity:
If the tomato sauce is too acidic, you can add a pinch of sugar to balance the flavor.
Variations:
Cauliflower with olives and capers:
Add pitted black olives and desalted capers to the sauté for a Mediterranean touch.
Cauliflower with anchovies:
For a more intense flavor, add a couple of anchovies in oil to the sauté.
Cauliflower with breadcrumbs:
Before serving, sprinkle the cauliflower with toasted breadcrumbs in a pan with a drizzle of oil for a crunchy crust.
Gratinated cauliflower:
Arrange the stewed cauliflower in a baking dish, sprinkle with breadcrumbs and grated cheese, and gratinate in the oven until golden.
Spiced cauliflower:
Add spices such as curry, turmeric, or paprika for an exotic touch.
With these tips and variations, you can customize your pan-fried cauliflower with tomato and make it even tastier! 😊
With these tips and variations, you can customize your pan-fried cauliflower with tomato and make it even tastier! 😊
With these tips and variations, you can customize your pan-fried cauliflower with tomato and make it even tastier! 😊
With these tips and variations, you can customize your pan-fried cauliflower with tomato and make it even tastier! 😊
FAQ (Questions and Answers)
Can I use other types of cauliflower for this recipe? For example, purple or Romanesco cauliflower?
Of course! The pan-fried cauliflower with tomato recipe is perfectly suited for various types of cauliflower.
Purple cauliflower: It will give the dish a touch of color and a slightly sweeter flavor.
Romanesco cauliflower: With its unique shape and delicate flavor, it will make the dish even more elegant and refined.
Cooking times may vary slightly depending on the type of cauliflower used, so I recommend checking the cooking with a fork and adjusting accordingly. In any case, the result will be a tasty and original side dish!Of course! The pan-fried cauliflower with tomato recipe is perfectly suited for various types of cauliflower.
Purple cauliflower: It will give the dish a touch of color and a slightly sweeter flavor.
Romanesco cauliflower: With its unique shape and delicate flavor, it will make the dish even more elegant and refined.
Cooking times may vary slightly depending on the type of cauliflower used, so I recommend checking the cooking with a fork and adjusting accordingly. In any case, the result will be a tasty and original side dish!
