paleo snack
Recipes

Whole Cauliflower Braised in Tomato Sauce

0 from 0 ratings

Cauliflower often gets a bad reputation as a “boring” vegetable, but don’t be fooled: It can make a showstopping entree when it's cooked the right way.

braised cauliflower
Serving Size
1
Calories/Serving
132

This is the most delicious cauliflower recipe you will ever have! It is simple to make, hearty and your family and friends will love it. You need to try this!

I created this recipe to bring out the best in this everyday veggie. Simmering a whole head of cauliflower in this authentic Italian tomato sauce couldn’t be easier—it only takes about 5 minutes of prep time—and makes a flavorful, gluten-free and Paleo-friendly dinner.

braised cauliflower ingredients
coring the cauliflower

Who doesn’t love a one-pot meal? Tossing cauliflower into a rich, full-bodied tomato sauce with briny kalamata olives and salty anchovies couldn’t be simpler. Adding a splash of red-wine vinegar and olive oil enhances the Italian flavors. Serve it up with a side of some sautéed greens or a simple salad, and you’ve got a complete, gourmet meal!

spices

paleo casserole

I love this recipe because it’s so incredibly easy, but the the finished dish looks pretty impressive—especially when you serve it from a big, beautiful pot and sprinkle it with fresh parsley. It’s pretty enough to serve for guests, but it’s so fast to put together that it’s also perfect for a weeknight meal.

This is the most delicious cauliflower recipe you will ever have! It is simple to make, hearty and your family and friends will love it. You need to try this!

An added bonus? This is one homecooked dinner that won’t break the bank. You probably already have most of the ingredients in your pantry, and a head of cauliflower won’t cost you more than a few dollars at the farmer’s market. Toss in a jar of Thrive Market’s organic tomato sauce—a bargain at just $4.95—and your dinner will cost $3 or less per serving.

And this tasty, inexpensive meal is incredibly nutritious. Cauliflower is a good source of vitamin C, and also contains lots of essential nutrients like iron, folate, and manganese. Protein and fiber? Yep, it’s got those too.

Ready to try your new favorite veggie-centric meal? All you need is a few minutes to prep, some pantry essentials, and a hungry family. Here’s to good eating!

Photo credit: Paul Delmont


Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.

Ingredients

    • 1 head cauliflower, large outside leaves removed
    • 1 25-ounce jar tomato sauce
    • 1/4 cup chopped parsley stalks
    • 1 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 1 tablespoon onion powder
    • Freshly ground pepper
    • 4 anchovy filets, drained and chopped
    • 1 handful pitted kalamata olives
    • 1 tablespoon red wine vinegar
    • 1 tablespoon olive oil
    • Chopped flat-leaf parsley, to garnish

Directions

  1. Place whole head of cauliflower in a large pot. It should fit comfortably, with 1 to 2 inches of room left on all sides.
  2. Pour in tomato sauce, then add parsley stalks, chili powder, smoked paprika, onion powder, and freshly ground pepper. Bring to sauce to a simmer over medium heat.
  3. Stir in anchovies, olives, and red-wine vinegar, then bring to a low boil.
  4. Gently push whole head of cauliflower down into the sauce. (Sauce should come halfway up the sides of the cauliflower). Drizzle with olive oil and cover.
  5. Let cook over low heat for 45 minutes. To serve, garnish with chopped parsley.

Servings

Serving Size

1

Servings/Recipe

4

paleo snack

Nutrition Information

Calories

132

Carbohydrates

19.1 g

Fat

5.3 g

Sugar

9.1 g

Protein

6.4 g

Fiber

6.5 g

Calories 132 kcal
Potassium 1022.5 mg
Vitamin A 73.4 µg
Vitamin C 82.7 mg
Folic Acid (B9) 100.4 µg
Sodium 1078 mg

Print Recipe

  1. Hi Jess, how do you serve this – do you cut the cauliflower into wedges? Do you think this would be as good if you chopped the cauliflower into bite-sized pieces first?

  2. I made this tonight. The cauliflower breaks apart when it is cooked so no need to cut it up ahead of time. I sat the whole head of cauliflower on the sauce in the pot and let it cook until it was tender. It was delicious.

  3. Sounds good and I will try it but with fresh onions – why would anyone use onion powder? I know some people who use garlic powder or bottles of mushy ginger. I just don’t get it!

    • In low carb recipes they do it because of carbs and sugar. I can only hope that’s why they’re using it here. I just can’t bring myself to use it.

  4. I made this for my family tonight & got a massive thumbs up & requests to make it again. I didn’t have onion powder, so cooked up onion and celery before adding sauce etc. Then added diced mushrooms with the olives. It was devine. Thank you so much

  5. LOVE cauliflower AND tomato sauce! Sounds great! Wondering if I could do this in the crock pot? Maybe 3-4 hours on low? Thoughts? Thanks!

Ask a Question/Comment

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon