Cauliflower with Tomatoes, Oregano and Garlic
I absolutely love this Italian cauliflower recipe. It can be served as a side dish or as a vegetarian main dish, doubing the recipe to serve four. Either way, it is quick, easy, healthy and absolutely delicious.
- 2 tablespoons olive oil
- 4 large cloves garlic, minced
- 1 can (14.5 ounces) whole tomatoes, slightly crushed, with juices
- 2 tablespoons dried oregano, divided
- Salt and pepper to taste
- 1 medium head cauliflower, cleaned and cut into florets
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and sauté briefly, being careful not to brown. Add the tomatoes, 1 tablespoon of the oregano, and a little salt and pepper. Cook to break down the tomatoes, about 3 minutes. Add the cauliflower. Season with the remaining oregano, and additional salt and pepper. Cover, reduce heat to medium-low, and cook, stirring occasionally, until very tender, about 30 minutes. Serve hot, warm or room temperature.