Spicy Cauliflower with Braised Tomatoes
Elevate your weeknight dinners with this bold and flavorful Spicy Cauliflower with Braised Tomatoes! This wholesome vegetarian dish stars tender sautéed cauliflower florets simmered in an aromatic tomato sauce infused with smoky paprika, earthy cumin, and a fiery kick of red pepper flakes. The combination of hearty vegetables and vibrant spices creates a dish that's both comforting and exciting. Finished with a garnish of fresh parsley and a bright splash of lemon juice, this recipe is perfect as a side dish or served over a bed of rice, quinoa, or couscous for a satisfying main course. Ready in under an hour, this gluten-free and plant-based recipe is an easy choice for a healthy, crowd-pleasing meal.
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Recipe Information
Ingredients
- 1 head (about 600g) cauliflower
- 3 tablespoons olive oil
- 1 medium (finely chopped) yellow onion
- 4 cloves (minced) garlic
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 14-ounce can canned diced tomatoes
- 0.5 cup vegetable broth
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
- 0.5 (juiced, for garnish) lemon
Instructions
Remove the tough green leaves and stem from the cauliflower. Cut it into medium-sized florets and rinse thoroughly under cold water. Set aside to drain.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and cook for 5-6 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic, red pepper flakes, smoked paprika, and cumin. Stir well and cook for 1 minute to bloom the spices.
Stir in the canned diced tomatoes and vegetable broth. Season with salt and black pepper, then bring the mixture to a simmer.
Reduce the heat to low, cover with a lid, and let the tomato mixture cook for 10 minutes, stirring occasionally.
In a separate large pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the cauliflower florets in an even layer and sauté for 5-7 minutes, turning occasionally, until lightly browned on the edges.
Pour the braised tomato mixture over the sautéed cauliflower and stir gently to combine. Lower the heat, cover, and let the dish cook for another 10-15 minutes, or until the cauliflower is tender but not mushy.
Taste and adjust seasoning with more salt or red pepper flakes, if needed.
Transfer the spicy cauliflower with braised tomatoes to a serving dish. Garnish with chopped fresh parsley and a squeeze of lemon juice before serving.
Serve warm as a side dish or over rice, quinoa, or couscous as a main dish.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3175 mg | 138% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 21.0 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1504 mg | 32% | |
*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.
