![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerOne of the hazards of getting a CSA box every week is figuring out what the heck to do with yet another week's worth of [x], when it's the third week in a row they've had it.
Tomato-Braised Cauliflower
1 head cauliflower
3 Tbsp olive oil
2 bay leaves
2 cups chopped tomatoes
1 cup diced onions
4 (hah!) cloves garlic, crushed
1 tsp crushed red pepper
Parmesan cheese
Pull off the cauliflower leaves and cut out the core. Break or cut the head into florets no larger than 1.5 inches. In a rather large pot or casserole (I used my Dutch oven), heat the oil over medium heat. Add the onions and garlic and stir until wilted. Add the cauliflower and bay and cook for 5 minutes, stirring. Add the tomatoes and cover; cook for about 30 minutes, until the cauliflower is tender and most of the liquid has been absorbed. Check after 20 minutes; there should be just enough to lightly coat it. If there is more liquid, cook for the remaining 10 minutes uncovered. Grate cheese into the mixture and serve hot.
What worked: This was a non-traditional way to use up the cauliflower, which is A Good Thing after three weeks of cauliflower. People liked it.
What didn't: I added some chicken stock because it looked like there was too little liquid; then I had to discard liquid at the end. So trust the measurements, sort of.
Will I make it again? Not in a hurry, but I'll keep the recipe for the next time we have a surfeit of cauliflower.
Probably coming up: squash recipes for the same reason.
Tomato-Braised Cauliflower
1 head cauliflower
3 Tbsp olive oil
2 bay leaves
2 cups chopped tomatoes
1 cup diced onions
4 (hah!) cloves garlic, crushed
1 tsp crushed red pepper
Parmesan cheese
Pull off the cauliflower leaves and cut out the core. Break or cut the head into florets no larger than 1.5 inches. In a rather large pot or casserole (I used my Dutch oven), heat the oil over medium heat. Add the onions and garlic and stir until wilted. Add the cauliflower and bay and cook for 5 minutes, stirring. Add the tomatoes and cover; cook for about 30 minutes, until the cauliflower is tender and most of the liquid has been absorbed. Check after 20 minutes; there should be just enough to lightly coat it. If there is more liquid, cook for the remaining 10 minutes uncovered. Grate cheese into the mixture and serve hot.
What worked: This was a non-traditional way to use up the cauliflower, which is A Good Thing after three weeks of cauliflower. People liked it.
What didn't: I added some chicken stock because it looked like there was too little liquid; then I had to discard liquid at the end. So trust the measurements, sort of.
Will I make it again? Not in a hurry, but I'll keep the recipe for the next time we have a surfeit of cauliflower.
Probably coming up: squash recipes for the same reason.
