Cauliflower with tomato is an inviting side dish to prepare during this period when we find this vegetable.
The other day I went to the supermarket to shop, and once I arrived in the vegetable section, I was drawn to the purple and orange cauliflower. They are a type of cauliflower that is hard to find, and they were also on offer, so I decided to buy them 🙂
Yesterday for lunch, I cooked them in a very simple way: I blanched them and then sautéed them in a pan with tomato sauce, and what can I say? They turned out delicious 😀
Purple and orange cauliflower are types with many properties, and if you find them, I recommend trying them.
If you can’t find them, you can use the white kind.
If you don’t like garlic, you can omit it or remove it at the end.
It can accompany both meat and fish dishes.
P.S.: I suggest you also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Cauliflower with Tomato
- 1 purple cauliflower
- 1 orange cauliflower
- 21 oz tomato sauce
- 1 clove garlic
- 1 drizzle extra virgin olive oil
- to taste oregano
- to taste salt
Tools
- 1 Pot
- 1 Pan
- 1 Knife
- 1 Wooden Spoon
Steps for Cauliflower with Tomato
Clean and wash the purple and orange cauliflower.
Bring a pot full of salted water to a boil and cook the cauliflower cut into large pieces for about 5 minutes. Drain and set aside.
Heat a pan with a drizzle of oil and the garlic clove.
Add the chopped cauliflower
and the tomato sauce.
Cover with a lid, stir occasionally, and cook until tender. It took me about 50 minutes.
Turn off the heat and add salt and oregano to taste.
Serve the cauliflower with tomato hot or warm.
Enjoy your meal and have a great weekend 😉
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