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Cauliflower with Tomato Sauce

A light vegetarian dish that you can eat as a meal with some feta and crusty bread or as a side dish to a protein.
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Ingredients
  

  • 1 small head cauliflower cleaned and portioned into medium sized florets
  • 1/4 cup olive oil
  • 1/2 cup chopped or sliced onions or shallots
  • 2 cups freshly blended tomatoes or canned tomatoes of your choice
  • salt and pepper to taste
  • 1/2-1 cup water or broth if needed

Instructions
 

  • Add olive oil to pot and add florets to lightly brown on most sides, on medium heat.
  • Throw in onions/shallots, and salt and pepper to taste, and give it a stir then cook for a couple of minutes.
  • Add tomatoes, stir and bring to a boil, then lower heat to low to simmer. Cook, partially covered, for 25-30 minutes.
  • After 25 minutes, check tenderness of your cauliflower. If it is fork tender/cooked through (you don’t want it falling apart) and the sauce has reduced then turn it off and you are ready to enjoy. Otherwise, cook for 10-15 minutes more (checking every 5 minutes).
  • When done, serve with feta and some bread for a meal, or you can also add a protein to go along with it.

Notes

Note: make sure that the liquid doesn’t dry up when cooking. If it looks like it may then add 1/2 cup water, or broth of your choice, at a time, until it’s cooked, as needed.