Have a veggie-hater at home? Or to be more specific, a cauliflower-hater? I do…my husband! Nevertheless, I prepared this recipe for lunch…and made an attempt at
concealing spicing up the flavour of the cauliflower (with my husband in mind!).
The result was too good to be true…a DELICIOUS perfectly pizza-flavoured, and not too much healthy concoction (that even had my husband fooled!).
There was no deceit involved when serving this to my son. When I asked him if he wanted this for lunch he knew full well what it was…and after one bite he decided that lunch was a go! He gobbled it up as if he were eating a freshly prepared thin-crust (Italian style!) pizza.
Believe me when I say…THIS…RECIPE…IS….A…WINNER! ;-)
This recipe can also be prepared in the oven however, I much prefer glancing over at the stove-top (while doing a million other things, as most moms do) rather than constantly having to open and close the oven…especially with a little one running around!
*This recipe can also be prepared for younger babies (10+ months). Simply omit the salt, pepper and hot pepper flakes and cook the cauliflower until very soft then mash with a fork or pureé in a large food processor.
2 garlic cloves, halved or finely sliced
1/2 medium red onion, finely chopped
1 head cauliflower
2 tbsp. extra-virgin olive oil
1 cup fresh tomatoes (about 3-4 large tomatoes), finely diced
1/2 cup distilled water (or substitute with diced canned tomatoes with liquid)
1 tsp. dried oregano
1 tsp. freshly chopped basil
Parmesan cheese, quantity as desired
salt and pepper to taste
hot pepper flakes (optional)
Chop cauliflower in half then remove the stem. Break off florets using your hands or cut into pieces, uniform in size. Finely dice tomatoes then set aside.
In a large frying pan, heat garlic on medium heat for 1 minute then add the chopped onions and sauté for about 5 minutes or until translucent.
Increase heat to medium-high, add cauliflower florets and sauté for 5-7 minutes or until browned.
Add tomatoes, oregano, and water and continue to cook on medium-high heat for 30-35 minutes or until the cauliflower is fork tender. (If the cauliflower begins to burn lower the heat to medium). Don’t be concerned about the watery broth as the water will evaporate and thicken into a sauce.
Season with salt, pepper, Parmesan and hot pepper flakes (if desired) to taste. If halved, don’t forget to remove the pieces of garlic!
Once cooked, add freshly chopped basil-I prefer adding the basil at the last minute as it adds a burst of freshness and flavour to the dish.
Serve warm, garnished with freshly grated Parmesan cheese.