Stewed Cauliflower, Tomatoes, and Onions

This is a delicious and filling side dish that goes well with your favorite sandwich or salad.

Yield

6 servings

Serving size

1/2 cup prepared cauliflower, 1/6 of recipe

Rating

3.04 of 5 (24 ratings)

Food groups

• Vegetables: 1 cups

Ingredients

• 1 medium head of cauliflower
• 1 medium onion
• 2 large tomatoes
• 1 tablespoon vegetable oil (or cooking oil of choice)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 tablespoon dried parsley
• 1/4 cup Parmesan cheese, grated

Directions

1. Wash hands with soap and water.
2. Chop the cauliflower into 2-inch pieces.
3. Peel the onion and chop it into small pieces.
4. Chop the tomatoes into small pieces.
5. Put the cauliflower in a medium saucepan and add 1 inch of water.
6. Cook over medium heat, and let it boil for 3 minutes.
7. Drain cauliflower.
8. In a large pan, heat the oil, and add the onion.
9. Cook over medium heat for 3 to 5 minutes.
10. Add the garlic and cauliflower.
11. Cook while stirring for 3 minutes, until lightly browned.
12. Add the tomatoes and pepper.
13. Cook for 5 more minutes.
14. Serve with a sprinkle of parsley and cheese.

Nutrition per serving

Recipes you may also like

• Chocolate Chip Yogurt Cookies
• Jiffy Oatmeal Crunch
• Banana Cocoa Yogurt Pops
• Tuna Salad with Grapes
• Sugar and Spice Cookies (from Better Baking Mix)
• Smothered Greens
• Cowboy Caviar (Bean Salsa)
• Delicious Greens

Source

Recipe by: Adapted from Spanish Cauliflower — Pennsylvania Nutrition Education Network

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/stewed-cauliflower-tomatoes-onions. Federal works are public domain in the United States.