Whole Cauliflower in a Tomato, Olive, and Caper Sauce
This dish is deceptively easy! It’s versatile so it can be used as a main course for vegetarians, or a side dish with a piece of seared meat (chicken, steak, etc.) I had the girls over for a light dinner on a cool night, and this was such a great low-carb option for all of us. Feel free to jazz up your sauce, ingredients, or even toppings!
Ingredients: 1 head cauliflower, large outside leaves removed1 can of tomatoes (fire-roasted, ideal)1 handful pitted kalamata olives, halved1 tablespoon olive oilSaltPepper
Place whole head of cauliflower in a pot large enough to fit it.
Combine tomatoes, olives, and oil. Pour over cauliflower head. Add capers on top. Cover.
Bring sauce to a low boil.
Allow to cook for about 30-45 minutes, depending on the size of the cauliflower head.
Original Recipe: http://paleogrubs.com/braised-cauliflower-in-tomato-sauce?awt_l=2L4vYx&awt_m=3kX8dV1j5EcmO.x