Allergen Info
Who knew cauliflower could be this impressive? What started as a simple experiment to use up some frozen tomato puree and a cauliflower from our weekly farm co-op box turned into one of our all-time favorite dishes! This Braised Whole Cauliflower recipe is a surprising showstopper, combining the perfect balance of earthy cauliflower and sweet tomato in every bite. It’s tender enough to scoop with a spoon without turning mushy, and the best part? It’s healthy and Ryder absolutely loves it! Not only is it easy to whip up, but it’s also free from major allergens, making it a crowd-pleaser that can steal the spotlight on any dinner table.
Why You’ll Love This Braised Whole Cauliflower Recipe
- Unexpectedly Delicious: This dish started as a simple experiment but quickly became a family favorite, proving that sometimes the best dishes are the ones you don’t see coming!
- Perfect Texture: The braised whole cauliflower recipe turns tender and soft without becoming mushy, making it easy to serve and even easier to enjoy.
- Family-Friendly: Even picky eaters will love this one! Our son, Ryder, thinks it looks like a brain, so we especially love making it around Halloween to add a bit of spooky fun to the table.
- Allergen-Free: With no major allergens, it’s a safe option for most people with dietary restrictions. It’s easy to customize, so you can serve it with confidence, knowing it’s inclusive.
- Full of Flavor: This braised whole cauliflower is packed with savory, earthy, and slightly sweet flavors from the cauliflower, tomato, and herbs. Everything is balanced perfectly with a hint of warmth from cinnamon and optional red pepper flakes.
- Easy and Versatile: With simple ingredients and an easy braising method, this recipe fits seamlessly into a weeknight meal or a special gathering. Enjoy it as a main or a side dish!
Ingredients
- 1 Whole Cauliflower
- 1 Cup Green Olives, sliced 1/8th inch thick (about 4-5 slices per olive)
- Note: Olives are optional but delicious! You could also replace them with 2-3 tbsp of capers for a slightly different flavor.
- 28 fl oz Canned Stewed Tomatoes
- 4 tbsp Extra Virgin Olive Oil (or your choice of oil)
- 6 oz Tomato Paste (small can)
- 4 Cloves Garlic (sliced or minced)
- ¾ Cup Grated Carrots
- 1 Small Onion, diced
- 4 Cups Stock (chicken, vegetable, or whatever you prefer)
- 3 Cinnamon Sticks
- 4 tsp Dried Oregano
- 2 tsp Black Pepper
- 3 Bay Leaves
- 1 tsp Red Pepper Flakes (optional)
- 1 tsp Sugar (optional, to balance acidity, though we rarely use it)
- Salt to taste
Ingredient Substitution
Canned Stewed Tomatoes: Substitute with 8 cups of fresh tomatoes and an additional 4 oz of tomato paste. Cook these down together for at least 15-30 minutes before moving on to the next steps.
Equipment Needed
A tall pot a little wider than the cauliflower
Instructions
Step 1: Prepare the Aromatic Vegetables and Olives
Dice the onions, finely grate the carrots, mince the garlic, and slice the olives to 1/8th inch thick. Feel free to adjust the cuts or add other vegetables to make it your own.
Step 2: Add Olive Oil and Tomato Paste
In a pot, cook over medium-low heat for 5 minutes, stirring occasionally. This will darken the paste and deepen the flavor, helping eliminate the raw, canned tomato taste. Note: This step is optional but highly recommended—99% of the time, we suggest doing this when using tomato paste!
Step 3: Add Garlic, Onion, and Carrots
Cook them with the tomato paste for an additional 5 minutes, stirring occasionally.
Step 4: Add Remaining Ingredients to the Pot
Add the stewed tomatoes, stock, cinnamon sticks, oregano, black pepper, bay leaves, and red pepper flakes (if using) to the pot. Stir the mixture, bring it to a boil, and then reduce the heat to simmer for at least 20 minutes.
Step 5: Remove the Bay Leaves and Cinnamon. Season to Taste
Add salt as needed. This is the best time to adjust seasoning. The sauce should be well-seasoned as it will cook and flavor the cauliflower.
Step 6: Place the Whole Cauliflower, Stem Side Down, Into the Sauce
The sauce should cover about 3/4 of the cauliflower, leaving the top exposed.
Step 7: Cover Cauliflower with Sauce and Add Olives
Using a ladle or spoon, pour some of the sauce over the exposed part of the cauliflower. Add the sliced olives to the sauce.
Step 8: Braise the Cauliflower
Let the cauliflower braise with the lid on in the sauce for 35-45 minutes, depending on its size.
Step 9: Check if Cauliflower is Done
Check for doneness by poking the cauliflower with a fork. The fork should penetrate with some ease, but the cauliflower should remain firm, not mushy.
Step 10: Transfer, Garnish, and Serve
Carefully transfer the braised whole cauliflower to a wide, shallow bowl or deep plate. Fill the bottom of the dish with some of the sauce and pour a bit more over the cauliflower for presentation. Garnish with fresh basil or parsley before serving.
Additional Notes: Leftover Sauce Ideas
You will have leftover sauce—perfect to save for spaghetti or to use in our moussaka recipe! Enjoy!
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Braised Whole Cauliflower in a Savory Tomato Sauce
Equipment
- Tall Soup Pot a little wider than the cauliflower
Ingredients
- 1 Whole Cauliflower
- 1 Cup Green Olives sliced 1/8th inch thick (about 4-5 slices per olive)
- Note: Olives are optional but delicious! You could also replace them with 2-3 tbsp of capers for a slightly different flavor.
- 28 fl oz Canned Stewed Tomatoes
- 4 tbsp Extra Virgin Olive Oil or your choice of oil
- 6 oz Tomato Paste small can
- 4 Cloves Garlic sliced or minced
- ¾ Cup Grated Carrots
- 1 Small Onion diced
- 4 Cups Stock chicken, vegetable, or whatever you prefer
- 3 Cinnamon Sticks
- 4 tsp Dried Oregano
- 2 tsp Black Pepper
- 3 Bay Leaves
- 1 tsp Red Pepper Flakes optional
- 1 tsp Sugar optional, to balance acidity, though we rarely use it
- Salt to taste
Instructions
- Prepare the aromatic vegetables and olives. Dice the onions, finely grate the carrots, mince the garlic, and slice the olives to 1/8th inch thick. Feel free to adjust the cuts or add other vegetables to make it your own.
- Add olive oil and tomato paste to the pot and cook over medium-low heat for 5 minutes, stirring occasionally until the paste darkens and the flavor deepens, removing any canned taste.
- Add the garlic, onions, and carrots to the pot and cook with the tomato paste for an additional 5 minutes, stirring occasionally.
- Add the stewed tomatoes, stock, cinnamon sticks, oregano, black pepper, bay leaves, and red pepper flakes (if using) to the pot. Stir well, bring to a boil, then reduce to a simmer for at least 20 minutes.
- Remove the bay leaves and cinnamon sticks, then taste and add salt as needed. (Note: This is the best time to adjust seasoning as the sauce should be well-seasoned to flavor the cauliflower.)
- Place the cauliflower, stem side down, into the sauce. The sauce should cover about 3/4 of the cauliflower, leaving the top exposed.
- Ladle some sauce over the top of the cauliflower, then add the sliced olives to the sauce.
- Braise the cauliflower in the sauce with the lid on for 35-45 minutes, depending on size.
- Test for doneness by piercing the cauliflower with a fork. It should be tender but still firm.
- Carefully transfer the cauliflower to a wide, shallow bowl or deep plate. Pour some sauce at the bottom and drizzle a bit over the cauliflower for presentation. Garnish with fresh basil or parsley.
Tips for the Perfect Braised Whole Cauliflower
- Choose Fresh Cauliflower: A firm, fresh cauliflower will hold up best during braising and absorb the sauce’s flavors beautifully.
- Season to Taste: Adjust salt levels after simmering the sauce for an ideal flavor balance. This helps ensure the cauliflower soaks up a seasoned, flavorful sauce.
- Don’t Overcook: The braised whole cauliflower should be tender but not mushy. Poke it with a fork periodically to check for that perfect texture.
Serving Suggestions
- Serve with Hummus: Our creamy, dairy-free hummus makes a great side dip to contrast the rich tomato sauce.
- Pair with Baba Ganoush: Our smoked eggplant baba ganoush complements the tomato flavors and adds a smoky touch to your meal.
- Perfect for a Greek-Inspired Spread: Serve alongside a Greek salad, olives, or pita bread for a Mediterranean-inspired dinner.
- With Moussaka: This cauliflower pairs well with our moussaka for a flavorful, comforting meal.
Recipe Variations and Add-Ons
- Spicy Kick: Add an extra pinch of red pepper flakes for those who enjoy a bit more heat.
- Herb Additions: Drop the cinnamon and change up the flavors. Fresh basil, thyme, or rosemary added at the end brings a bright, herby flavor to the dish.
- Cheesy Topping: For those who enjoy dairy-free cheese, a sprinkle of plant-based Parmesan or mozzarella before serving can add extra richness.
- Extra Veggies: Add chopped bell peppers, zucchini, or other veggies to the sauce for more texture and color.
Storing and Reheating Braised Cauliflower
- Storing: Allow the braised whole cauliflower and sauce to cool completely. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a pot on the stovetop over medium heat until warmed through. If needed, add a splash of water or stock to thin the sauce slightly as it heats.
- Freezing: This dish freezes well. Store portions of the braised whole cauliflower in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight and reheat as directed.
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We hope you enjoy making this unexpectedly delicious braised whole cauliflower in tomato sauceas much as we do! If you try this recipe, we’d love to see your creations and hear about any twists you put on it. Don’t forget to follow us on Instagram for more allergy-friendly recipes, and tag us if you make this dish!
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