Best 2 Tomato Braised Cauliflower Recipes

In the culinary world, cauliflower takes center stage in a delightful dish known as Tomato Braised Cauliflower. This vegetarian recipe offers a symphony of flavors and textures, making it a favorite among health-conscious foodies and vegetarians alike. Savor the tender-crisp florets of cauliflower lovingly enveloped in a vibrant tomato sauce, infused with a medley of aromatic spices. Prepare to embark on a taste adventure with three enticing variations of this delectable dish: the classic Tomato Braised Cauliflower, a zesty Lemon-Herb Braised Cauliflower, and a smoky Chipotle Braised Cauliflower.

The classic Tomato Braised Cauliflower embodies the essence of comfort food, featuring succulent cauliflower florets nestled in a rich and flavorful tomato sauce. It's a hearty and satisfying meal that can be easily customized with your favorite seasonings and vegetables.

The Lemon-Herb Braised Cauliflower adds a refreshing twist to the classic recipe. Bright citrus notes from lemon juice and zest dance harmoniously with a blend of aromatic herbs, creating a vibrant and flavorful dish that will tantalize your taste buds.

For those who crave a touch of heat, the Chipotle Braised Cauliflower delivers a smoky and spicy kick. Chipotle peppers infuse the tomato sauce with a delightful smokiness, while a sprinkle of chili powder adds a subtle warmth that lingers on the palate.

Each variation of Tomato Braised Cauliflower promises a unique culinary experience, catering to diverse preferences and dietary needs. Whether you're a seasoned vegetarian, a flexitarian exploring plant-based options, or simply seeking a wholesome and delicious meal, these recipes are sure to satisfy your cravings.

Here are our top 2 tried and tested recipes!

TOMATO BRAISED CAULIFLOWER

TOMATO BRAISED CAULIFLOWER image

Categories Vegetable

Yield 6 people

Number Of Ingredients 8

Ingredients

1 head cauliflower (2-1/2 lbs.) or 3 smaller romanesco heads of cauliflower
3 Tbsp. extra-virgin olive oil
1 cup diced onions
4 cloves garlic, crushed
2 fresh or dried bay leaves
1 tsp. crushed red pepper
Salt
2 cups cored, peeled and seeded tomatoes or 1 16 ounce can Italian plum tomatoes, drained and seeded.

Steps:

Pull off leaves from cauliflower and cut out core. Break cauliflower head into florets no larger than 1-1/2 inches. In large casserole, heat olive oil over medium heat. Add onions and garlic and cook about 4 minutes, until wilted. Add cauliflower, bay leaves, and crushed red pepper. Season lightly with salt. Cook 5 minutes, stirring occasionally. Meanwhile crush tomatoes by hand. Add tomatoes to cauliflower and cook, covered, until cauliflower is very tender and most of the liquid has been absorbed, about 30 minutes. Check after 20 minutes and cook last 10 minutes uncovered if there is more than just enough liquid to lightly coat the cauliflower. Season with salt and serve hot as a side dish. You can also use this as sauce for pasta, topped with shaved pecorino or other hard cheese.

WHOLE CAULIFLOWER BRAISED IN TOMATO SAUCE

Whole Cauliflower Braised in Tomato Sauce image

We're always on the lookout for good recipes that use cauliflower and this one really packs a lot of flavor! You can use regular smoked paprika or -- if you'd like a little heat like we do -- the hot smoked variety. A little sprinkling of Parmesan at table wouldn't hurt anything either! From paleogrubs.com.

Provided by lecole54

Categories Cauliflower

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 head cauliflower, large outside leaves removed
25 ounces jar roasted garlic tomato sauce
1/4 cup parsley, chopped (stems only)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 tablespoon onion powder
fresh ground pepper, to taste
4 anchovy fillets, drained and chopped
1 handful pitted kalamata olive
1 tablespoon red wine vinegar
1 tablespoon olive oil
chopped parsley, to garnish (flat leaf)

Steps:

Place whole head of cauliflower in a large pot. It should fit comfortably, with 1 to 2 inches of room left on all sides.
Pour in tomato sauce, then add parsley stalks, chili powder, smoked paprika, onion powder, and freshly ground pepper. Bring sauce to a simmer over medium heat.
Stir in anchovies, olives, and red-wine vinegar, then bring to a low boil.
Gently push whole head of cauliflower down into the sauce. (Sauce should come halfway up the sides of the cauliflower). Drizzle with olive oil and cover.
Let cook over low heat for 45 minutes. To serve, garnish with chopped parsley.

Tips:

Choose the right cauliflower: Look for a head of cauliflower that is compact and has a firm, white curd. Avoid heads that have brown or yellow spots, as these are signs of age or damage.
Trim the cauliflower properly: Remove the outer leaves and cut off the stem. Cut the cauliflower into 1-inch florets.
Brown the cauliflower in a hot skillet: This will help to develop its flavor and give it a slightly crispy texture.
Use a flavorful braising liquid: The braising liquid is what will give the cauliflower its flavor, so choose one that you enjoy. Some good options include vegetable broth, chicken broth, or a combination of both. You can also add herbs, spices, and vegetables to the braising liquid for extra flavor.
Cook the cauliflower until it is tender: The cauliflower should be tender but still have a slight bite to it. This usually takes about 30 minutes, but the cooking time may vary depending on the size of the florets and the type of braising liquid you are using.

Conclusion:

Tomato-braised cauliflower is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to enjoy cauliflower, and it is also a healthy and nutritious dish. The tips above will help you make the best tomato-braised cauliflower possible.