CAULIFLOWER WITH TOMATOES, GARLIC AND OREGANO

SERVES 4

I absolutely love this cauliflower recipe. It involves a basic Italian-style cooking technique used for many vegetables. It may be served as a side dish or a vegetarian main dish, in which case you would want to make more to serve four. Either way, it is quick, easy, healthy and delicious.

• 2 tablespoons olive oil
• 4 large cloves garlic, minced
• 1 can (14.5 ounces) whole tomatoes, lightly crushed, wth 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.