CAULIFLOWER IN TOMATO SAUCE

side dish - vegetarian - celiacs, lactose intolerants, diabetics, diet friendly


1 head cauliflower, cut into florets
1 medium onion, thinly sliced
3/4 cup frozen (or fresh, shelled) peas
1 cup Italian strained tomatoes
1/ cup water
2 tbsp extra virgin olive oil
1/2 tsp cinnamon (optional)
salt and pepper


In a large, deep saucepan (it has to be big enough to contain all ingredients) warm olive oil; add cauliflower and cook, over medium-high heat, for about 5 minutes.

Add onions, season with salt and cook for 2-3 minutes, until onions soften; stir in pepper and cinnamon (optional).

After about 1 minute add the Italian strained tomatoes and the water, lower heat and simmer, covered, until cauliflower is tender: 15 minutes should be enough.

Stir in peas, bring heat to medium and cook, uncovered, for 5 more minutes; adjust with salt and pepper, if needed.

Serve hot or warm.

This recipe serves about 6.



- You can use Italian peeled San Marzano with sauce, if you prefer.

- The reason why I always suggest Italian San Marzano peeled, chopped or strained (and not Italian style) is because the're the sweetest tomatoes you can find: you don't need to adjust their acidity.

- You can sprinkle with chopped fresh basil or parsley, if you like.

- You can prepare this dish ahead of time (up to 3 days before) and keep refrigerated in an airtight container. You'll only have to warm it at the time you need it.