Prepare to transform the humble cauliflower into a culinary masterpiece that will make your taste buds dance with joy! This Coliflor en Salsa Italiana is not just another vegetable dish – it's a flavor explosion that brings the warmth of Italian cuisine right to your dinner table. With just a few simple ingredients and easy cooking steps, you'll create a restaurant-worthy side dish that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Wash the cauliflower thoroughly and cut it into uniform florets, ensuring they are roughly the same size for even cooking.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
- Add cauliflower florets to the skillet and stir to coat with the garlic-infused oil. Cook for 5-7 minutes, stirring occasionally, until the cauliflower begins to develop light golden brown edges.
- Pour the diced tomatoes into the skillet, including all the juices from the can. Sprinkle oregano, salt, and black pepper over the cauliflower.
- Reduce heat to low-medium, cover the skillet, and let the cauliflower simmer in the tomato sauce for 10-12 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Check the cauliflower's tenderness by piercing with a fork. The florets should be soft but still maintain a slight firmness.
- Taste and adjust seasoning if needed, adding more salt, pepper, or oregano to enhance the flavor profile.
- Remove from heat and let stand for 2-3 minutes to allow the flavors to meld together before serving hot.
Tips
- Cut Uniformly: Ensure all cauliflower florets are roughly the same size to guarantee even cooking and consistent texture.
- Garlic Watch: Be extremely careful when sautéing garlic – it can burn quickly and turn bitter. Remove from heat the moment it becomes fragrant and golden.
- Don't Overcook: Aim for cauliflower that's tender but still has a slight bite. Overcooking will make it mushy and destroy its delightful texture.
- Flavor Boost: For an extra layer of flavor, consider adding a sprinkle of grated Parmesan cheese just before serving or a few fresh basil leaves as a garnish.
- Pan Selection: Use a large skillet with a tight-fitting lid to ensure even heat distribution and perfect simmering of the cauliflower in the tomato sauce.
Nutrition Facts
Calories: 181kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
