Cauliflower Tomato Sauce
Notes: This recipe was featured in the WHEL Study January 2005 Cooking Classes.
- 1 tbsp. olive oil
- 1 tbsp. dried basil (or 2 tbsp. fresh, if available)
- 1 medium cauliflower, cut into 1/2-inch pieces (about 4-1/2 cups)
- 1 15-oz. can tomato sauce
- 3-4 large cloves garlic, minced
- 2-3 bay leaves, broken into several pieces
- Salt and pepper to taste
- 1/2 cup sharp cheddar cheese, shredded (optional)
Saute the cauliflower in olive oil for about 3-5 minutes until barely golden. Add the garlic, bay leaves, basil, and tomato sauce or tomato puree. Simmer covered for about 15 minutes. If the sauce becomes too dry, add a little water or chicken broth. You can also add a small can of tomato sauce, but this may overpower the subtle flavors in this sauce.
While the sauce is simmering, grate the cheese (if you plan to use it). Serve cauliflower sauce over the spaghetti (or other cooked grain) and top with a couple of tablespoons (1/8 cup) of cheese (optional).
Makes about 4 1-cup portions (includes cheese. Each cup of sauce provides about 150 calories, 7 grams protein, 8.5 grams fat, and 5 grams fiber.