Stewed Cauliflower With Red Onions and Tomatoes Recipe (2024)

WOW! What a great dish! It was a perfect light and healthy Friday night meal. VERY easy to prepare which, after a long, busy week, is important to me. I used capers instead of olives, because that was what I had on hand, and I think they served the same function of a tart, salty counterpoint to the tomatoes and cauliflower. I think the vinegar created a deeper and more complex flavor palate. I served it with quinoa and a green salad. My family raved!

We all really liked this. It would pair every well with pork or fowl or fish dinners. I will add more olives next time, and some red pepper flakes. I would like to take this for Christmas dinner it is a nice change. Have made a few times already.

Loved this! Nice change for cauliflower. I used muirglen fire roasted tomatoes for a little more flavour. Added some paprika, and red pepper flakes as well. Had this simmering on the stove while i bbq some beef. Easy almost cooked itself. Paired well with the steaks and roasted potatoes. Definitely a keeper

Excellent! Broiling the cauliflower dries it a bit & intensifies flavor. Do this ahead to speed final cooking time even more. I use more olives & add a (very) large bunch of chopped parsley in the last minute of cooking. Parsley is a nutritious green and it complements the colors beautifully.A lazy/speed-cook tip: Skip the onion; it tastes wonderful even without. For real speed cooking, I use freeze-dried garlic. (ducks) Once you eliminate chopping onion and garlic, the prep time is zero.

This was very easy and I made it after lunch for dinner - the time between cooking and eating gave it more depth. I used balsamic vinegar and felt it was a little to sweet for my taste, but other than that a really nice meal.

Would have liked being given a numeric quantity of cauliflower needed (ex.: 3 C, or whatever), rather than “one medium cauliflower.”

Just OK. My family thought the red wine and rosemary flavors with cauliflower were an odd combo. They were meh on this dish.

Easy great recipe. Like someone else I didn’t have olives on hand so I substituted capers (good tip!). Also added a can of chickpeas for some protein since I made it as a vegetarian main. I caramelized the tomato paste at the end of the onion sauté which I find adds some additional depth. Served over brown rice with lots of parsley and freshly grated parmesan. A treat!

This dish wows big time, especially given how simple it is to prepare. I used balsamic, rather than sherry vinegar, and added homegrown dried chiles, to counter the sweetness that others named. I'm looking forward to topping leftovers with a poached egg.

Surprisingly good but this one really works. Used white wine instead of red. Added a can of drained chickpeas for protein and garnished with feta instead of using vinegar. Definitely a keeper.

I made this from scratch, and honestly...it was kinda underwhelming. Maybe it's because I served it with plain quinoa. My non-vegetarian partner said, "This tastes like really good health food," and I tend to agree. Ultimately, there are easier and more delicious ways to cook cauliflower and onions, in my opinion, including roasting and pan-frying. Still, it was pretty and a good, meditative meal to make!

Added chickpeas when cooking and served over quinoa for a full vegetarian meal. Also subbed capers for olives, and used white instead of red wine, because that’s what I had on hand. Turned out great.

Made this with white onions, 2T oil, and added two small Japanese eggplants from the garden. Forgot the olives altogether, added some shredded leftover rotisserie chicken. Very good way to use up vegetables. I’ll make this again.

Tried this tonight for meatless Monday and it was delicious! My husband had seconds which is not usually the case with veggie forward meals. I liked the sweetness from the tomato paste and onions but did add some red peppery flakes. I served with barley and it was a big hit. It was great as is, but I don’t think a little feta and twice as many olives would hurt anything.

Very good. Didn’t have red wine so used vegetable broth instead and added 1/2 cup of lentils for protein.

I followed this recipe exactly and didn't care for it. It was too sweet. Just not a good flavor IMO.

Excellent, served with creamed potato and greens

delish. doubled the canned tomatoes and added pan fried tofu just before setting it off on its 35 min steam bath.

Great, healthy and easy dish. Pleasure to make. Simmer could be less than 25 min in the end. Add crushed red pepper to complement flavor and just a few more people olives. I liked balsamic quite a bit more than sherry as it gives a deeper and silkier flavor. Chianti works very well for the wine.

This is really easy and flavorful another good use of cauliflower.