Stewed Cauliflower with Spinach

cauliflower

Over the years I have accumulated so many recipes that I often can’t keep track which ones I’ve posted on the blog and which are still waiting their turn. The other night I looked up a recipe I wanted to make but lo and behold, it was nowhere to be found on the blog even though I had written it up over a year ago. Luckily, I have a very organized filing system for all my recipes…usually.

So I made the recipe the other night and it was so incredibly delicious, I couldn’t believe I hadn’t shared it yet. It’s a very simple recipe: stewed cauliflower with spinach. Cauliflower is one of my absolute favorite vegetables – I love it raw, in soups, simply roasted or turned into Buffalo Cauliflower Bites.

stewed cauliflower and chard

In this recipe, it is simply sauteed with diced tomatoes, spinach and some herbs and spices. I’ve also made it with different greens like chard and kale. It’s packed with flavor but it’s light and healthy; a perfect side dish or it can be the main course. I’m sorry it took me so long to share it with you but now that I have, enjoy!

 

Stewed Cauliflower with Spinach

stewed cauliflower (3)

GF, SF

 

1 Tbs. vegetable oil

1 medium onion, diced

1 bell pepper, diced

2 cloves garlic, minced

1 head of cauliflower, cored and cut into florets

1 tsp. turmeric

1 tsp. dried thyme

1 tsp. dried oregano

¼ tsp. red pepper flakes (optional)

Kosher salt and pepper to taste

1-14 oz. can diced tomatoes

10-12 oz. fresh baby spinach

A pinch of nutmeg

 

Heat 1 Tbs. oil over medium heat in a large sauté pan with a lid. Add the onion and peppers and cook until softened, about 5 minutes. Add the garlic, mix in and cook about 1 minute. Add the cauliflower and let cook until it starts to brown, about 10 minutes.

Add the herbs and spices to the cauliflower and mix well. Stir in the diced tomatoes. Cover the pan and let cook until the cauliflower has softened, about 20-30 minutes. You want the cauliflower to be tender but still have some bite. If the pan gets dry, add water in small increments. When the cauliflower is about ready, add in the spinach and the nutmeg and heat through. Serve while hot.

stewed cauliflower and chard (3)

The “V” Word: Say it. Eat it. Live it.

 

Stewed Cauliflower with Spinach
Author: 
Recipe type: Side Dish
 
Ingredients
  • 1 Tbs. canola oil
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 head of cauliflower, cored and cut into florets
  • 1 tsp. turmeric
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • ¼ tsp. red pepper flakes (optional)
  • Salt and pepper to taste
  • 1-14 oz. can diced tomatoes
  • 10-12 oz. fresh spinach or 1-10 oz. box frozen spinach, thawed and drained
  • A pinch of nutmeg
Instructions
  1. Heat 1 Tbs. oil over medium heat in a large sauté pan with a lid.
  2. Add the onion and peppers and cook until softened, about 5 minutes.
  3. Add the garlic, mix in and cook about 1 minute. Add the cauliflower and let cook until it starts to brown, about 10 minutes.
  4. Add the herbs and spices to the cauliflower and mix well.
  5. Stir in the diced tomatoes.
  6. Cover the pan and let cook until the cauliflower has softened, about 30 minutes. You want the cauliflower to be tender but still have some bite. If the pan gets dry, add water in small increments.
  7. When the cauliflower is about ready, add in the spinach and the nutmeg and heat through. Serve while hot.

 

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