Cauliflower Provencale
Elevate your weeknight menu with "Cauliflower Provençale," a vibrant Mediterranean-inspired dish that showcases tender cauliflower florets simmered to perfection in a rich tomato-based sauce infused with fragrant Herbes de Provence and a hint of red pepper flakes. This one-pan recipe features briny Kalamata olives, juicy cherry tomatoes, and fresh parsley, all brought together with a splash of bright lemon juice for a burst of flavor in every bite. With just 15 minutes of prep and wholesome, pantry-friendly ingredients, this vegan and gluten-free dish is as easy as it is satisfying. Perfect as a savory side or a light main course, it’s a Provençal classic that’s pure rustic comfort.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 4 cloves Garlic
- 1 medium Yellow onion
- 2 cups Cherry tomatoes
- 2 tablespoons Tomato paste
- 1 cup Vegetable broth
- 1 cup Kalamata olives
- 2 teaspoons Dried Herbes de Provence
- 0.5 teaspoons Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Cut the cauliflower into medium-sized florets and set aside.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Mince the garlic and dice the onion, then add both to the skillet. Sauté for 3-4 minutes, or until the onion turns translucent and fragrant.
Add the cherry tomatoes to the pan and cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the tomato paste, vegetable broth, Herbes de Provence, red pepper flakes, salt, and black pepper. Mix well to create a cohesive sauce.
Carefully nestle the cauliflower florets into the sauce. Cover with a lid and reduce the heat to low, allowing the cauliflower to simmer for 20 minutes, or until tender.
Roughly chop the Kalamata olives and stir them into the pan during the last 5 minutes of cooking.
Once the cauliflower is tender, remove the pan from the heat. Stir in the lemon juice for brightness.
Transfer the dish to a serving platter and garnish with freshly chopped parsley. Serve warm as a main or side dish.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1829 mg | 80% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 9.2 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
