Spanish Cauliflower in Tomato Sauce | Possibly the BEST Cauliflower Ever

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato puree

Fresh tomatoes enhance flavor while puree is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is cost-effective.

Fill a stockpot with water, season with sea salt, and heat on high until boiling.

Remove outer leaves from the cauliflower and cut it into four pieces, separating the florets.

Rinse the cauliflower florets under water in a colander.

Once the water is boiling, add the cauliflower florets and boil for 4 to 6 minutes until just tender.

Drain the cauliflower in a colander.

Heat a large fry pan over medium heat and add 3 tablespoons of extra virgin olive oil.

Add the chopped onion and garlic to the pan and sauté for 3 to 4 minutes until the onion is translucent.

Stir in 1 tablespoon of sherry vinegar, 1 teaspoon of sweet smoked paprika, and 1/2 teaspoon of dried thyme.

Add a 15 oz can of tomato sauce and 1/4 cup of vegetable broth, seasoning with sea salt and black pepper, and mix well.

Lower the heat and simmer the sauce for 5 to 10 minutes until slightly thickened.

Add the cauliflower florets to the sauce and mix well, simmering for another 2 to 3 minutes until heated through.

Transfer to a serving dish and top with grated cheese and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary