Tomato - Braised Cauliflower

Name: Tomato - Braised Cauliflower
Yield: Yield: 8 Portions
Ingredients: 8 oz/227 g diced onions; 3 fl oz/90 mL extra-virgin olive oil; 2 lb/907 g canned tomatoes with juice; 2 cauliflower heads (3 to 3½ lb/1.36 to 1.59 kg), trimmed, cut into bite-size florets; ½ oz/14 g basil leaves; Salt, as needed; 4 bay leaves; 8 garlic cloves, minced; 1 tsp/2 g red pepper flakes

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

8 oz/227 g diced onions
3 fl oz/90

Side dish
Street Food
Gluten-free
Vegan

Method

In a rondeau or similar pot, sweat the onions in the olive oil over moderate heat until very tender, about 5 minutes. Add the garlic, bay leaves, and red pepper flakes and continue to cook until fragrant, about 30 seconds. Add the cauliflower and sweat gently, stirring occasionally, for 5 minutes.
Crush the tomatoes and add, with their juice, to the cauliflower