Cauliflower in tomato salsa
Description
Tired of eating steamed or roast veggies? Try cooking veggies the Mediterranean way...in a tomato salsa (also known as sofrito).
The nutrients/antioxidants are better absorbed from vegies when cooked this way. I cooked cauliflower and peas this way tonight.
Ingredients
- 1/2 head of fresh cauliflower (cut into florets)
- 1 cup frozen peas (or green beans)
- 3 cloves garlic (crushed)
- 1 onion (diced)
- 400 grams pasta sauce (Sacla is tasty)
- 1 red capsicum (diced)
- 1 stock cube (or salt & pepper)
- 1 tablespoon each (fresh parsley, dill, mint)
- 1 stock cube (or salt & pepper)
- 1 cup water
- 1/4 cup extra virgin olive oil
Method
- Saute onion and garlic for 5min in oil in a wok, then add capsicum and saute 5min.
- Add pasta sauce, fresh herbs, water and stock cubes and simmer for 10min or until sauce thickens.
- Add cauliflower and peas and simmer for about 30min or until veggies are cooked to your liking.
- Add more water if too dry & serve.
If you are vegetarian you can add tofu or a can of drained butter beans or black beans to wok towards end of cooking. Otherwise serve with meat, fish, chicken or omelette.