Cauliflower Provencal

Cauliflower Provencal


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Tomatoes and olives are a hallmark of Provençal cooking, and together with red capsicum they add colour and flavour to this vegetable side dish.

Elaine Russell

Serves: 4 

  • 1 cauliflower
  • 1 red capsicum, diced
  • 2 tomatoes, coarsely chopped
  • 75 ml salt-reduced vegetable stock
  • 1/2 cup (75 g) black olives, pitted and sliced
  • good pinch of freshly ground black pepper

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Cut off the leaves and stalk from the cauliflower, then break or cut the florets from the core. Arrange the florets in the top of a steamer over boiling water, cover and steam for 9–10 minutes or until almost tender.
  2. Meanwhile, in a saucepan combine the red capsicum, tomatoes and stock. Bring to the boil over moderate heat, then cover and cook, stirring occasionally, for about 3 minutes or until the capsicum is almost tender.
  3. Add the cauliflower and olives to the tomato sauce and toss to coat. Cover again and cook, stirring occasionally, for a further 2–3 minutes or until the cauliflower is tender. Season with the black pepper and serve.

Health tip

Cauliflower provides vitamin C and fibre, and may also help to protect against cancer.

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