"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Tomato-Braised Cauliflower Recipe

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This recipe for Tomato-Braised Cauliflower, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katy Mendez
Added: Thursday, February 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 head cauliflower
3 T. extra virgin olive oil
1 c. diced onions
4 garlic cloves, crushed
2 bay leaves
1/2 tsp. red pepper flakes (peperoncino)
Salt
1 14.5 oz. can diced tomatoes
Parmesan cheese (optional)

Directions:
Directions:
Pull off the cauliflower leaves and cut out the core. Cut the cauliflower head into small florets, about 1 1/2 inches.
In a large casserole, heat the olive oil over medium heat. Add the onions and garlic and cook for 4 minutes, stirring frequently. Add the cauliflower, bay leaves, red pepper flakes, and salt. Cook for 5 minutes, stirring occasionally.
Add the tomatoes and, if it seems dry, 1/4 cup of water. Cook covered over low heat for about 20 minutes. Check occasionally and stir. If dish seems watery, cook for up to ten minutes more.
Serve hot over pasta with parmesan cheese, or as a side dish on its own.

Number Of Servings:
Number Of Servings:
4 as main dish; 6 as side dish
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe is from a Lidia Bastianich cookbook. We have it as a main course, over pasta, and it is so delicious that we don't even notice we haven't eaten meat!

 

 

 

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