Fittest Loser healthy recipe: Italian stewed cauliflower

This warming and tender adaptation for simple white cauliflower is the perfect way to fulfill your pasta dreams, and please the whole family. The versatility of this recipe makes it even more incredible. Try it with jarred salsa, leftover sauce, or even pizza sauce. This dish is surprisingly best at room temperature. Trust me on that.

I suggest doubling the recipe if you serve it as a main course. You may also freeze the finished dish for future use.

Ingredients

1 large head cauliflower, core removed, stems and greens saved

1 onion or 2 shallots, finely diced (can be omitted if you use a flavorful sauce or salsa instead of tomato puree)

2 cloves of garlic, minced (optional)

16 ounces Tomato Puree, Sauce, Crushed, or Diced, or Salsa

1/2 cup cubed hard cheese and rinds like Parmesan, grana padano, or pecorino Romano

1/4 cup extra-virgin olive oil

1/2 cup fresh parsley chopped

1/2 cup water

1/2 cup grated cheese

Instructions

Cut the cauliflower florets and stems into small bite sized pieces. If the greens (including firm ribs) around the head are in good shape, slice them thinly with the cauliflower.

In a large pot, heat the olive oil on medium heat, and saute your onions until they are getting soft.

If you haven't already, cube the hard cheese into small bite size chunks.

Add the garlic and parsley to the onions, and stir to start releasing the fragrance of the garlic.

Add the cauliflower and stems, some black pepper, and a generous three-finger pinch of sea salt. Stir to combine.

Now add your water, and tomato puree or choice of tomato sauce.

Mix everything together, cover the pot, and turn the heat on medium low.

Set a timer for 40 minutes and check back every so often to give it a stir.

After 40 minutes, stir and smash the cauliflower, and taste for salt. You will likely need more salt if you used an unseasoned tomato base.

Remove the pot from the heat, and stir in the cubed cheese, and grated cheese. Mix it well, and let it sit for 15 minutes before digging in.

Enjoy at room temperature with grated cheese, and crushed or dried chili flakes

Notes

This will serve 6 people as a side dish, and 3 people as a main dish.

This dish will be great with the addition of fennel, or even some leftover meat like Italian sausage or beef. Simply add in with the cauliflower.

Check out Marisa Moon of mylongevitykitchen.com for more great creative recipes