, , , , , , , , , , ,


I’m into cooking with cauliflower for some reason. It’s new to me. I never gave cauliflower much thought before but it’s supposed to be good for you. Its got a lot of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. Its got choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium.

Anyway…this was a good recipe and it is vegan and gluten free…if you’re into that sort of thing.

It does take a bit of prep work….lots of chopping if you buy all the ingredients fresh so give yourself time for this.

What you need:

  • 2 Tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 bell peppers, any color, chopped
  • 2 stalks celery, chopped
  • 2 cups mushrooms, thinly sliced
  • 1 head cauliflower, cut into florets
  • 1 zucchini, chopped
  • 6 garlic cloves, minced
  • 1 tsp. dried oregano
  • 1 tsp. dried rosemary
  • 1 tsp. ground black pepper
  • 1 tsp. paprika
  • 1 tsp. ground turmeric
  • 1/2 tsp. red pepper flakes
  • 1 fresh bay leaf
  • 1/2 cup white wine (optional) – I didn’t have any so I used cooking sherry
  • 28 oz. canned diced tomatoes
  • 1 cup  vegetable broth
  • 2 cups cooked chickpeas
  • 1 bunch kale, stemmed and chopped
  • 1/4 cup basil or parsley, coarsely chopped

How to prepare:

  • n a deep skillet or large sauté pan that has a lid, heat the oil over medium-high heat.
  • Add the onion and cook until softened and translucent, about 4 minutes.
  • Then add the bell peppers and let cook for about 3 minutes.
  • Add the celery and the mushrooms and cook until the mushrooms are browned, about 5 minutes. Add the cauliflower and cook for 6 minutes.
  • Add the zucchini and cook for another 2 minutes.
  • Once the vegetables are tender, add the garlic and the herbs and spices to the pan. We waited until now to add them so they wouldn’t burn. Mix them in well.
  • If you are using wine or cooking sherry, add it to the pan and simmer until it is reduced by half, about 3 minutes.
  • Add the tomatoes with their juice. Mix in the broth and chickpeas.
  • Bring the sauce to a boil, then reduce the heat and let it simmer over medium-low heat until it thickens a little, about 5-6 minutes.
  • Add the kale and cover the pot until the kale is bright green. Mix it into the veggies.
  • Remove the bay leaf or if you’re like me, forget about the bay leaf until you or someone else finds it in their food. If you find it, remove it quietly. If someone else finds it, tell them they win the prize and take it away from them.
  • Garnish with fresh basil or parsley. Serve over brown rice or pasta.

NOTES: I used more of the spices than the recipe calls for and I’m glad I did. It needed it. The fresh basil on top once the meal is complete gives it a nice fresh flavor. You can service this by itself or over rice.

This is a main dish but would be nice with a side salad. If you eat bread…garlic bread or simple Italian bread would be nice to sop up the juice.