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Cauliflower With Tomatoes

Thrifty.Chef's picture
Ingredients
  Cauliflower head 2 Pound (1 Medium-Size Head)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Yellow onion 1 Large, peeled and chopped
  Cider vinegar 3 Tablespoon
  Tomato 1 Large, peeled and chopped
  Dried oregano 1⁄2 Teaspoon, crumbled
  Dried basil 1⁄2 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
Directions

1. Separate the cauliflower into small florets. Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the cauliflower. When the water returns to a boil, remove the cauliflower and drain.
2. Put the vegetable oil, olive oil, and cauliflower into a 12-inch skillet and cook uncovered, over moderate heat until the edges of the cauliflower begin to brown—3 to 4 minutes.
3. Add the onion and continue cooking about 3 minutes. Add the vinegar and cover the skillet. Lower the heat and cook for another 3 or 4 minutes.
4. Add the tomato, oregano, basil, salt, and pepper. Cover and simmer until the cauliflower is tender—about 2 minutes. Do not overcook.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cauliflower

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