Ingredients

The following ingredients have 4 Servings
  • 1 small onion
  • 2 large garlic cloves
  • 2 tablespoons olive oil
  • ¼ – ½ teaspoon red chili flakes (to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • 1 can chopped tomatoes (400 g/ 14 oz)
  • 125 ml/ 4.2 fl.oz/ ½ cup vegetable stock
  • 1 teaspoon sugar
  • 450 g/ 1 lb cauliflower
  • 100 ml/ 3.4 fl. oz/ scant ½ cup heavy cream (See note for vegan options)
  • 1 teaspoon lemon juice
  • 1 small bunch of parsley
  • fine sea salt and freshly ground black pepper

Instruction

  • Heat the oil in a larger saucepan. Chop the onions and the garlic cloves very finely. Cook them on medium-low heat, stirring often, for about 3-4 minutes or until the onions are translucent.
  • Add the red chili flakes, dried oregano, thyme, and rosemary. Stir well for about 30 seconds.
  • Add the canned tomatoes and their juices, vegetable stock, and sugar.
  • Bring to a boil, turn the heat down and cover the pan leaving a small crack open. Simmer the tomato sauce for about 20 minutes, stirring occasionally. The sauce should thicken very slightly.
  • In the meantime clean the cauliflower and divide it into small florets. Chop the stem into small cubes. Add the cauliflower and the cream to the pan, bring to a simmer and continue simmering on low heat until the cauliflower is tender but not mushy. Stir occasionally.
  • This will take between 10 and 15 minutes, depending on how small the florets are and how tender you like them. They should definitely retain a good bite and not become mushy.
  • Adjust the taste with lemon juice, salt, pepper, and one extra pinch of sugar if necessary. If the sauce is too thick, you can loosen it with 2 tablespoons extra cream or even water.
  • Chop the parsley and give it to the cauliflower stew.
  • Serve with mashed or boiled potatoes.