Cauliflower in Olive Oil

Rich in fiber and light olive oil, this classic dish offers a digestion-friendly and satisfying plant-based meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 medium head cauliflower, broken into florets (700 g / 24.7 oz) · 175 kcal in the whole recipe
• 1 medium potato, peeled and diced (200 g / 7 oz) · 154 kcal in the whole recipe
• 1 large carrot, peeled and sliced into rounds (150 g / 5.3 oz) · 62 kcal in the whole recipe
• 1 medium yellow onion, finely chopped (110 g / 3.9 oz) · 44 kcal in the whole recipe
• 2 cloves garlic, minced (6 g / 0.2 oz) · 9 kcal in the whole recipe
• 2 tbsp olive oil (26 g / 0.9 oz) · 230 kcal in the whole recipe
• 1 tbsp tomato paste (17 g / 0.6 oz) · 17 kcal in the whole recipe
• 2 tbsp freshly squeezed lemon juice (30 g / 1.1 oz) · 7 kcal in the whole recipe
• 1/2 tsp granulated sugar (3 g / 0.1 oz) · 12 kcal in the whole recipe
• 1 tsp salt and 1.5 cups hot water

Method

1. In a wide pot, sauté 1 chopped onion, 2 minced garlic cloves, and 1 sliced carrot in 2 tbsp olive oil over medium heat for 4-5 minutes until softened.

   

2. Add 1 tbsp tomato paste and sauté for 1-2 minutes until fragrant.

   

3. Add 700 g cauliflower florets, 1 diced potato, 1/2 tsp sugar, 1 tsp salt, 2 tbsp lemon juice, and 1.5 cups of hot water.

   

4. Cover the pot with a lid and simmer over medium-low heat for about 20-25 minutes until all vegetables are tender.

   

5. Remove from heat, allow the dish to rest covered until it reaches room temperature, and serve warm or chilled.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.