Looking for festive recipes that are a great alternative to heavier traditional meals, then San-J has the answer. This cauliflower recipe is rich in nutrients and flavor and will warm you from the inside out. Try it this holiday season.
5 prunes – roughly chopped
3 tablespoons balsamic vinegar
2 tablespoons virgin coconut oil
1 large yellow onion – sliced
2 medium carrots – diced
about 6 cups roughly chopped collard greens
about 3 tablespoons San-J Tamari Soy Sauce – divided
1 lb crimini mushrooms – quartered
5 garlic cloves – sliced
1 chili pepper – seeded and chopped
3-4 sprigs thyme – chopped
about 2 tablespoons chopped rosemary
handful sage leaves – chopped
freshly ground black pepper
1 tablespoon tomato paste
two 28 oz boxes/cans of crushed tomatoes
1 large cauliflower head – outer leaves trimmed
Servings: 4 as a side
Drizzle prunes with balsamic vinegar in a small bowl and set aside.
Warm coconut oil in a large pot over medium high heat. Add onion, carrots, collard greens and a splash of San-J Tamari Soy Sauce and sauté for 10 minutes, until onion is translucent and collard greens are wilted.
Add mushrooms and sauté for about 8 minutes, until all their liquid is evaporated.
Add garlic, chili, thyme, rosemary, sage and black pepper and saute for 2-3 minutes.
Add prunes together with balsamic vinegar, followed by 2 tablespoons San-J Tamari Soy Sauce and tomato paste and stir around until the liquid evaporates, about 1 minute. Add crushed tomatoes, stir to combine and bring to a near boil. Carefully drop cauliflower into the sauce and spoon plenty of sauce on top of the cauliflower to coat it completely. Stir some of the vegetables out from under the cauliflower to ensure that it’s covered with the sauce as much as possible. The top of the cauliflower may peek out a little and that’s ok.
Bring the sauce back to a boil, adjust the heat to a slow simmer, cover and cook for 40-50 minutes, until the cauliflower is completely cooked and soft throughout. Scoop the simmering sauce over the cauliflower every now and then while it’s cooking.
Remove the cauliflower from the pot, slice and serve it warm with plenty of sauce, over vegetable mash or any grains of choice.
This recipe originally appears on San-J.com.