Cauliflower Tomato Sauce
The delicate flavor of this tomato sauce is popular with everyone... If you're looking for a way to get more veggies into your (or your kids') diet, then give this sauce a try!
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Ever reach that point of complete and total exhaustion where you're in utter denial? You ignore all the obvious signs of that exhaustion and keep pushing? You dig deep and tell yourself you have one more hour, one more day, one more week in you?
And then... despite all your best efforts, your mind and body push back... and you have no choice but to succumb to that exhaustion?
Yeah, that was me last night.
I was in bed and asleep before the kids were through with their bedtime routines. For the first time in forever, I got 10 hours of sleep.
TEN.
Sure, I woke up a handful of times to get a drink of water and use the bathroom... But I'm not deducting any time for that. ;-)
While I wouldn't say I'm caught up on sleep now -- what parent is -- I do feel a lot better than I did yesterday. I have enough energy to get back to blogging and to share a new recipe with you.
The recipe for this Cauliflower Tomato Sauce comes from one of my favorite cookbooks. Adding cauliflower to the sauce adds a bunch of nutrients that your body needs... it increases the fiber... and it ups the level of antioxidants. Plus, if you chop the cauliflower finely enough, your kids will never even know it's in there. ;-)
(I prefer this sauce a little chunky, which is why I didn't go overboard with chopping the cauliflower.)
If you're looking for a way to take your spaghetti night to a whole new level, then give this tomato sauce a try.
Cauliflower Tomato Sauce
The delicate flavor of this Cauliflower Tomato Sauce is popular with everyone... If you're looking for a way to get more veggies into your (or your kids') diet, then give this sauce a try!
Cook time: 55 minutes
Total time: 65 - 70 minutes
Yield: 6 servings
INGREDIENTS
- 1/2 cup olive oil
- 4 large cloves garlic, chopped
- 1 large head cauliflower, cored and finely chopped
- 1 cup chopped flat-leaf parsley
- Two 28-ounce cans Italian whole peeled tomatoes, crushed with your hands
- 1/2 cup water
- Salt and pepper, to taste
- Heat the olive oil in a large pot over low heat.
- Add the garlic and cook for 1 minute, stirring frequently.
- Raise the heat to medium and add the cauliflower and parsley. Cover the pot and cook the vegetables for 15 minutes, stirring frequently, until the cauliflower has begun to soften.
- Add the tomatoes, water, salt, and pepper. Cover the pot again and simmer for 15 minutes, stirring frequently.
- Remove the cover and continue to simmer for an additional 15 minutes, until the cauliflower is tender.
- Taste for seasoning.
- Using an immersion blender, blend until some of the cauliflower pieces are pureed. This will further thicken the sauce. Simmer 5 more minutes and serve over pasta of choice.
One year ago: Our Monthly Dinner Plan (March)
Two years ago: Menu Plan: April 23 - April 29 {and Setting Boundaries}
Three years ago: How To: Make and Freeze Homemade Baby Food {Pea Purée}
Four years ago: Menu Plan: April 26 - May 2
Five years ago: Pearl Couscous with Roasted Cherry Tomatoes and Pine Nuts
Six years ago: A Taste of Napa: Gourmet Living at The Inn on First - Napa, CA
Seven years ago: Bolete Restaurant and Inn - Bethlehem, PA
Eight years ago: On the Side
Nine years ago: Banana Walnut Bread
Ten years ago: Fiery Pomegranate Sauce
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