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Stewed cauliflower

Stewed Cauliflower

Healthy, light, and appetizing — perfect for the whole family! Stewed cauliflower is a quick, simple recipe that keeps the vegetable's vitamins and minerals intact. It also comes out delicious, making a great side dish or a meal on its own.

hallen-bunny

Recipe author

Composition / ingredients

Servings:

Cauliflower

600

Onion

Carrot

Bell pepper

Milk

150

Tomato paste

1.5

Vegetable oil

Dry seasonings

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 2 g

Fats 33 % 4 g

Carbohydrates 50 % 6 g

60 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you stew cauliflower? Gather your ingredients. You can use fresh or frozen cauliflower; there's no need to thaw it first.
Step 2:

First, break the cauliflower into florets and soak them in salted water, ideally for an hour. The water should be quite salty — about 2 tablespoons of salt per quart (liter). This draws out any insects that may be hiding in the dense florets. If you're using frozen cauliflower, skip this step.
Step 3:

Peel the onion and cut it into small cubes. Heat the vegetable oil in a skillet and add the onion. Sauté it, stirring, over low heat until soft, about 5 minutes.
Step 4:

Wash, peel, and grate the carrot on a coarse grater (or a julienne grater). Wash the bell pepper, cut off the stem, and remove the seeds and ribs. Cut it into small pieces.
Step 5:

Add the grated carrot and chopped bell pepper to the onion and stir. Cook the vegetables together for a few minutes.
Step 6:

Then add the tomato paste and milk to the vegetables. If the milk gives you pause, use boiled water instead. Season with pepper or your favorite spices. Warm the vegetables through for another minute or two.
Step 7:

Drain the water the cauliflower soaked in and rinse the florets. Cut any that are too large. Add the cauliflower to the skillet, stir well, cover, and simmer over medium heat for 10 minutes. After 10 minutes, add salt to taste and continue simmering for another 5 minutes. Then turn off the heat and let the dish rest, covered, for another 10 minutes. Serve, and enjoy!

You can swap the tomato paste in this recipe for canned tomatoes, fresh tomatoes, or ketchup.
To keep your eyes from stinging when you slice onions, rinse the onion and the knife with cold water first. Your cutting board won't hold on to the onion smell if you rub it with a piece of lemon beforehand.
Root vegetables clean up best with a brush or a stiff sponge under running water.