Slightly browned cauliflower with tomatoes, shallot and Italian seasonings. Small dose of red pepper flakes to give it a little kick; served with parmesan cheese.
1) Start pre-heating large sauté pan to medium - medium high (not too hot or olive oil will smoke/burn).
2) While this is heating break up the cauliflower into bite sized pieces - 1 - 1 1/2 inches. Dice the tomatoes and mince the shallot.
3) Add olive oil and bring to temperature, then sauté shallot and cauliflower pieces for 5-10 minutes , stirring occasionally to gently brown all sides of the cauliflower. You want the cauliflower in a single layer in the saute pan otherwise the browning will not occur properly within the timeframe suggested.
4) In the middle of the sauté process add all seasonings except garlic and red pepper flakes.
5) In the last minute or two add the garlic and stir to coat mixture. (this is to prevent garlic from burning or browning too much)
6) Add tomatoes and cook for 2-3 minutes.
7) Stir in the the sherry, red pepper flakes and bullion concentrate - make sure bullion is completely dissolved.
8) Reduce heat to medium-low, cover and cook until cauliflower is tender and flavors are mixed - 2-3 minutes.
9) Adjust seasonings during this last step.
10) Sprinkle parsley over the top.
Do not overcook - you don't want the cauliflower to be mushy - and you don't want crunchy either. Al dente is good.
Serve with grated cheese(s).
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 82 | ||
Calories from Fat: 35 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 88mg | 3 % | |
Potassium 485.9mg | 13 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 6.4g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 82
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