I love my vegetables and could never have imagined preparing cauliflower so easily and then also getting my husband to eat it with me. This in itself is a small miracle which makes this recipe a winner. So I thought I would share it with all of you.
1 head of cauliflower
1 pint of tomatoes….grape, cheery, heirloom, whatever you prefer or is available
1 tsp of salt
1 Tbsp. olive oil
1/2 large sweet onion, chunked
dash red pepper flakes
1/4 cup water
pint of fresh sliced mushrooms
4 whole, peeled garlic cloves
Wash and peel the leaves from the bottom of the cauliflower head leaving the core in tact but trimmed close to the head itself. Set aside.
Chunk up your onion and slice your mushrooms if they are whole.
Peel your garlic cloves.
Wash and slice your tomatoes in half or if they are large chunk them into large pieces.
Heat your dutch oven and pour in the olive oil. Place your cauliflower head into the pot and spread the onions, tomatoes, garlic cloves and mushrooms around the sides. Pour in the water, and add the red pepper flakes and salt.
Cover and let this cook on low/medium for 15 minutes. Return and give it a quick stir and baste the cauliflower head with some of the juices you will now find in the bottom of the pot.
Recover and cook for another 15 minutes or until a butter knife can be easily inserted into the middle of the cauliflower head.
When its tender, use a spoon to break apart the head and serve over rice, pasta, soba noddles or just as a side dish. We had ours over soba noodles topped with a little shredded parmesan cheese and crushed croutons and it was fabulous.