Stewed Cauliflower With Red Onions And Tomatoes Food

STEWED CAULIFLOWER WITH RED ONIONS AND TOMATOES

Steps:

• Heat 3 tablespoons of the olive oil in a heavy soup pot or Dutch oven over medium heat, and add the onions. Cook, stirring, until very tender, about eight minutes. Add a pinch of salt and the garlic, and stir for another minute or so until fragrant. Stir in the tomatoes, with their liquid, and bring to a simmer. Simmer about eight minutes until cooked down and fragrant, and add the cauliflower to the pot. Stir together, and add the bay leaf, rosemary, pepper, dissolved tomato paste and wine. Bring to a simmer, and add salt to taste. Cover, reduce the heat and simmer 30 to 40 minutes until the cauliflower is very tender.
• Stir in the olives and vinegar if using, and adjust salt and pepper. Remove from the heat, and stir in the remaining olive oil. Serve hot or warm.

TOMATO ONION STEW

Steps:

• Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the onions and saute until translucent and soft, 3 to 5 minutes. Add the garlic and stir for another minute.
• Add the tomatoes and cook until soft and the juice is slightly evaporated, 5 to 7 minutes. Stir in the salt and pepper. You can serve the mixture hot or cold. It will keep in the refrigerator for about 1 week.

CAULIFLOWER WITH TOMATOES

Steps:

• Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
• Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams

CAULIFLOWER, TOMATO, ONION, & CHEESE CASSEROLE

Steps:

• Preheat oven to 375°F.
• Lightly grease a 9x13-inch casserole dish.
• Arrange flowerets in the dish.
• Sprinkle with salt, pepper and nutmeg.
• Sprinkle the onion over the cauliflower.
• Cover with 1 cup of cheese.
• Drizzle with the melted butter.
• Tuck in the Tomatoes wedges.
• Sprinkle with remaining cheese.
• Bake uncovered for about 10 minutes.
• Garnish with parsley.

CAULIFLOWER WITH GARLIC AND TOMATOES

Steps:

• Cut the cauliflower into florets and cut the florets in half or quaters to creat 1-inch pieces.
• Heat 2 tablespoons of the olive oil in a skillet over medium heat.
• Add the cauliflower and cook, stirring occasionally, until the cauliflower begins to brown.
• Add the other half tablespoon of olive oil, tomatoes, garlic, pepper flakes, and basil.
• Cover and simmer until the cauliflower is tender but still has some resistance when sampled, about 6-8 minutes.
• Add salt and pepper to taste.

ROASTED CAULIFLOWER, RED ONION, AND GREEN BEANS

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, toss cauliflower and onion with oil to coat; spread out on a rimmed baking sheet.
• Toss green beans around in the same bowl so the get some oil as well; arrange in a single layer with the cauliflower.
• Season vegetable mix with salt and pepper; roast until the edges of the cauliflower start to brown, exactly 15 minutes (you can stir it up halfway through, but I never do).
• Serve hot, warm, or even room temperature.

STEWED CAULIFLOWER WITH RED ONIONS AND TOMATOES

Steps:

• 1. Heat 3 tablespoons of the olive oil in a heavy soup pot or Dutch oven over medium heat, and add the onions. Cook, stirring, until very tender, about eight minutes. Add a pinch of salt and the garlic, and stir for another minute or so until fragrant. Stir in the tomatoes, with their liquid, and bring to a simmer. Simmer about eight minutes until cooked down and fragrant, and add the cauliflower to the pot. Stir together, and add the bay leaf, rosemary, pepper, dissolved tomato paste and wine. Bring to a simmer, and add salt to taste. Cover, reduce the heat and simmer 30 to 40 minutes until the cauliflower is very tender. 2. Stir in the olives and vinegar if using, and adjust salt and pepper. Remove from the heat, and stir in the remaining olive oil. Serve hot or warm.