Braised Cauliflower with Vegetables

Name: Braised Cauliflower with Vegetables - Easy Side Dish Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European
Ingredients: Cauliflower 1 head; Bell pepper 1 head; Onion 1 head; Garlic 1-2 cloves; Green peas 100 g; Carrot 1 head; Dill 3-4 sprigs; Olive oil 3 tbsp; Salt, ground black pepper to taste

☆ Rate it

30 mins

Braised cauliflower with seasonal vegetables can be a dish in its own right or a good, tasty vegetable side for meat or fish.

Cauliflower is, believe it or not, a vegetable. Affordable, inexpensive and very tasty. Curly and delicious, it contains a huge amount of vitamin C and trace elements, especially phosphorus, which is very good for you. The cauliflower salad made the Caucasian way is exceptionally rich in vitamins.

It turns out nobody is 100% sure where cauliflower comes from. The plant is not known in the wild. It is believed to originate from the Mediterranean region, possibly Mauritania, from where it reached Spain and Italy more than 600 years ago.

The important thing is that cauliflower is cooked quite simply and quickly, and with enough imagination you can make breakfast in half an hour with minimum effort. A simple dish: cauliflower braised with other vegetables. It takes half an hour, and the vegetables are braised with spices. It works as a vegetable side or a simple meatless dish, but always with fresh bread.

9 ingredientsTo the recipe

More with cauliflower

Cauliflower in Batter

30 min

Cauliflower Casserole

1 h 15 min

Mexican Pickled Vegetables (Escabeche)

24 h

Diet Cauliflower and Broccoli Soup

30 min

Ingredients

2 servings

Cauliflower 1 head
Bell pepper 1 head
Onion 1 head
Garlic 1-2 cloves
Green peas 100 g
Carrot 1 head
Dill 3-4 sprigs
Olive oil 3 tbsp
Salt, ground black pepper to taste

Step-by-step recipe

Turn on cook modeKeeps your screen from turning off while the recipe is open

Braised cauliflower is a vegetable dish that is easy to make, and, notably, the set of vegetables braised together with the cauliflower can change depending on your taste and the season.
It is best to cook in a sauté pan or a deep frying pan with a lid. Prepare all the vegetables. Peel the onion and garlic, remove the stalk and seeds from the pepper, and peel the carrot.
Cut the onion into thick strips. Chop the garlic finely with a knife. Dice the carrot.
Heat the olive oil in the pan and fry the onion with the carrot. The onion should become soft and golden.
Add the bell pepper cut into large pieces. Keep frying the vegetables for 5 mins. The pepper should become soft.
Add the green peas.
Salt and pepper the vegetables to taste. Add the chopped garlic.
While the vegetables are frying, break the cauliflower into florets by simply cutting off the “flowers” with a knife.
Add the cauliflower florets to the vegetables in the pan. Add half a cup of hot water (100 ml).
Without stirring the vegetables, cover the pan with a lid and braise the cauliflower with the vegetables for 10 mins over low heat. All the liquid should boil away completely during this time. If necessary, you can turn up the heat and take off the lid to let the liquid evaporate.
When the cauliflower and vegetables are completely cooked, stir all the vegetables together, trying not to damage the florets too much. Transfer everything to a large plate, garnish with sprigs of dill and serve.
Braised cauliflower with vegetables makes an excellent side dish and is also quite fine as a dish on its own. As a side, cauliflower goes well with fried fish or pork teriyaki.