In the recipe below, we take cauliflower and simply cut it into wedges, limiting unnecessary waste and cooking every part of the wonderfully versatile vegetable. Too often, people discard the leaves, but they are actually great-tasting and completely edible.
We pair the classic combination of fresh tomatoes and basil to sauce up the cauliflower. The slow-cooked cauliflower comes out beautifully tender. With the sweetness of the tomatoes and the peppery taste of fresh basil, it’s the perfect summer side dish. It’s so good, you can just eat the whole thing as a meal.
Servings: 4
Prep Time: 10 minutes
Cook Time: 3 hrs
Total Time: 3 hrs, 10 minutes
Ingredients
1 tablespoon olive oil
1 large head cauliflower
Salt and pepper to taste
2 pints cherry tomatoes, whole
1 bunch basil, roughly chopped
Directions
