Cauliflower Provencale
"A much more flavourful way of preparing cauliflour as an interesting vegetable side dish"
photo by *Parsley*
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 cauliflower, broken into flourettes
- 1 medium onion
- 1 -2 clove garlic
- 1 tablespoon olive oil
- 1 can plum tomato
- 1 teaspoon salt
- 1 tablespoon herbes de provence
- black pepper
- 1 tablespoon roux ("50:50" flour mashed with softened butter)
directions
- Boil or (preferably) steam Cauliflower until barely done- still slightly crunchy.
- In a separate pan fry finely chopped onion on medium heat for 4 or 5 minutes adding minced or finely chopped Garlic halfway through.
- When soft but not brown add tomato (do not break up too much)& other ingredients.
- simmer gently for 3 or 4 minutes.
- Adjust seasoning.
- Mix Cauliflower and sauce and serve.
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Reviews
-
I was cooking dinner with the ingredients I had on hand, and used diced tomatoes in place of plum tomatoes. It turned out just GREAT! We all loved it. -
A great way to eat cauliflower! A nice break from the cheese or butter sauce. I did use the roux; then I made it as the previous reviewer (papergoddess) made hers....all in one skillet. Works out great. I will prepare this again. Thanx for a new cauliflower recipe; and thanx to papergoddess for recommending it. -
Delightful! What a wonderful way to eat cauliflower. This turns a bland, ho-hum vege into a real treat. I omitted the roux to make it low fat, since I am dieting. I didn't steam the cauliflower seperately. I sauteed the onion and garlic, added cauliflower, tomatoes, and herbs, and just covered and steamed it for about 15 minutes. Note; if you read the ingredients on your bottle of Italian Seasonings, it's probably the same as Herbs de Provence: Rosemary, thyme, oregano, basil, sage, savory.
Tweaks
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I was cooking dinner with the ingredients I had on hand, and used diced tomatoes in place of plum tomatoes. It turned out just GREAT! We all loved it.
RECIPE SUBMITTED BY
Bertie Burroughes
Makati City, MM
Son of a Paris trained chef I grew up in the kitchen with a love of cooking. For a career I have followed a totally different course as an international businessman. Now residing in the Philippines I find myself spending more and time exploring & creating recipes of all sorts from virtually all types of cuisine.
