Stewed Cauliflower with Spinach
Recipe type: Side Dish
  • 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
  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.
Recipe by The "V" Word at