Name: Braised Cauliflower with Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 5 tablespoons extra virgin olive oil; 6 garlic cloves, peeled and crushed; 1 large head of cauliflower, cut into 2-inch florets and any tender leaves coarsely chopped; 1/2 cup pitted black olives, cut into halves; 1/2 teaspoon dried oregano; Salt and black pepper to taste; 1 (28 ounce) can Tuttorosso® Crushed Tomatoes Chunky Style in Puree with Sweet Basil 28 oz; 1/4 cup drained tiny capers; 8 large fresh basil leaves

Heat things up a bit with beautiful braised cauliflower, flavored with salt, pepper, oregano, garlic, fresh basil and crushed tomatoes. It’s an unexpected dish that’s low-fat, low-cal and high in flavor.

Ingredients

5 tablespoons extra virgin olive oil
6 garlic cloves, peeled and crushed
1 large head of cauliflower, cut into 2-inch florets and any tender leaves coarsely chopped
1/2 cup pitted black olives, cut into halves
1/2 teaspoon dried oregano
Salt and black pepper to taste
1 (28 ounce) can Tuttorosso® Crushed Tomatoes Chunky Style in Puree with Sweet Basil 28 oz
1/4 cup drained tiny capers
8 large fresh basil leaves

Instructions

Step one

Heat 3 tablespoons of oil in large skillet over medium-high heat. When the oil is hot, add the garlic and cook for 2 minutes. Toss the cauliflower and leaves in the oil to coat.

Step two

Sprinkle in the olives, oregano, salt and black pepper, stir to combine. Pour in the crushed tomatoes and capers, bring to a boil and reduce heat to simmer. Cover and cook for 10 minutes. Uncover and simmer until cauliflower is tender and the sauce has thickened, about 10 minutes. Drizzle with the remaining 2 tablespoons olive oil, tear the basil leaves into the skillet and stir to combine. Serve immediately.