Braised Cauliflower with Garlic and Tomatoes


Do you claim to not like cauliflower? I guarantee it's not the cauliflower it's the person who prepared it. Try this recipe and you'll change your tune. I promise!

Braised Cauliflower With Garlic and Tomatoes

Source:, adapted

2 1/2 tablespoons olive oil
1 medium head cauliflower, cored, cut into 1-inch florets
1 can (14.5 ounce size) diced tomatoes
3 cloves garlic, minced
2 teaspoons minced fresh basil leaves or 1 teaspoon dried
1 teaspoon salt
1/4 teaspoon hot red pepper flakes
¼ teaspoon Old Bay seasoning (optional)

  1. Heat 2 tablespoons of the oil in a large skillet over a medium-high flame until almost smoking.
  2. Add the cauliflower and cook, stirring occasionally, until the florets begin to brown, about 6 to 7 minutes.
  3. Clear a space in the center of the pan and add the garlic, pepper flakes and remaining oil.
  4. Mash and stir the garlic mixture in the center of the pan until it becomes fragrant, about 1 minute.
  5. Stir the garlic mixture into the cauliflower and cook an additional minute.
  6. Add tomatoes, cover and cook until cauliflower is tender, but still offers some resistance, about 7-10 minutes.
  7. Add basil and season with salt to taste. Serve immediately.