SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 123.5
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 39.2 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 5.4 g
  • Protein: 5.1 g

View full nutritional breakdown of stewed tomatos, cauliflower & mushrooms calories by ingredient
Report Inappropriate Recipe

stewed tomatos, cauliflower & mushrooms

Submitted by: CCKELLY3

Introduction

Quick dish from fresh veggies, hearty and great served over rice as a vegetarian main course. Would also be great with curry added for curried vegetables, with diced potatoes added in place of the rice. Quick dish from fresh veggies, hearty and great served over rice as a vegetarian main course. Would also be great with curry added for curried vegetables, with diced potatoes added in place of the rice.
Number of Servings: 4

Ingredients

    3 1/2 cups cauliflower
    3 cups tomatoes, chopped in large chunks
    2 1/2 cup mushrooms, chopped in large pieces
    2 cups onion, chopped (about 2 med. onions)
    5 cloves garlic (2-3 tsp) minced
    1 Tbs sunflower or olive oil
    2 tsp red wine vinegar
    1 tsp salt
    2 tsp tumeric
    1/2 tsp celery seed
    1/2 tsp Italian seasoning blend
    1/2 tsp red pepper flakes
    Fresh ground black pepper to taste


Directions

This makes 4 generous one cup servings, and the nutrition info is based on that.
If using as a vegetable side at half cup, list it in the food journal as half a serving.

1. Chop the cauliflower into large florets and steam lightly, about 3-5 minutes, until half cooked. You will finish cooking this with the other veggies.

2. Add 1 Tbs oil to saute pan and get hot over medium heat. Add onions, sprinkle with 1/2 tsp celery seed, red pepper flakes and salt to sweat and cook till golden and just beginning to brown, about 5 minutes.

3. Add garlic, stir and cook 1 minute.

4. Add mushrooms, stir and cook for 1-2 minutes. Add the red wine vinegar with a Tablespoon or two of water as necessary. Cover, cook on medium high for 3-5 minutes.

5. Add tomatoes and partially steamed cauliflower, tumeric, Italian Seasoning and the other 1/2 tsp salt. Stir to combine. This should be runny, as the tomatoes will have a lot of juice, which will cook off as it stews. If it's not, add up to a half cup of water or broth to pot.

6. Cover and cook on medium heat for 10 minutes. Stir gently, to keep from breaking up the cauliflower. Remove cover --use splatter screen-- and continue to cook another 15-20 minutes until most of the liquid has evaporated and the vegetables have acquired a rich, stew like consistency. Stir once or twice while it cooks to blend flavors and keep it from burning on bottom.

Serve hot over a bed of rice as a vegetarian main dish or at room temperature as a side vegetable dish.

Number of Servings: 4

Recipe submitted by SparkPeople user CCKELLY3.






Great Stories from around the Web


Rate This Recipe