Stewed Cauliflower, Tomatoes, and Onions

Name: Stewed Cauliflower, Tomatoes, and Onions
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 6
Ingredients: 1 medium head cauliflower; 1 medium onion; 2 large tomatoes; 1 tablespoon vegetable oil; 1/4 teaspoon garlic powder; 1/2 teaspoon ground black pepper; 1 tablespoon dried parsley; 1/4 cup grated Parmesan cheese

Recipe GLPRb8afc7c938c833

Side Dish

31 min

77 cal

Servings: 6

Stovetop

SNAP eligible

A comforting vegetable stew featuring tender cauliflower, fresh tomatoes, and caramelized onions, seasoned with garlic powder and black pepper. This versatile side dish is finished with a sprinkle of fresh parsley and Parmesan cheese for added flavor and richness.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 medium head cauliflower

1 medium onion

2 large tomatoes

1 tablespoon vegetable oil

1/4 teaspoon garlic powder

1/2 teaspoon ground black pepper

1 tablespoon dried parsley

1/4 cup grated Parmesan cheese

Directions

Wash your hands thoroughly with soap and warm water before beginning to prepare the vegetables.
Rinse the cauliflower under cold water and cut it into 2-inch florets, discarding the thick core.
Peel the onion, remove the papery skin, and finely chop it into small dice.
Wash the tomatoes and cut them into small chunks, removing the tough cores.
Place the cauliflower florets in a medium saucepan and add enough water to barely cover them, about 1 inch.
Bring the water to a boil over medium heat and cook the cauliflower for 3 minutes until slightly softened.
Drain the cauliflower completely in a colander and set aside.
Heat the vegetable oil in a large skillet or shallow pan over medium heat.
Add the chopped onion to the hot oil and cook for 3 to 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
Stir in the garlic powder and add the drained cauliflower to the pan.
Cook while stirring frequently for 3 minutes until the cauliflower develops light golden-brown edges.
Add the chopped tomatoes and ground black pepper to the pan and stir to combine.
Continue cooking over medium heat for 5 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
Transfer the stew to a serving dish and top with dried parsley and grated Parmesan cheese before serving.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is standard stock at any Charlotte grocery chain—cauliflower and tomatoes year-round at Harris Teeter or Walmart, parmesan in the dairy case everywhere—so no special trips required. The stated 31 minutes is honest for a simmer-and-chop dish with modest prep. Cost per serving lands around $1.25–$1.50, driven mainly by the cauliflower head and a wedge of parmesan, making it genuinely economical for a vegetable side or light dinner. The recipe reheats well and scales easily for families, though it's straightforward enough that it won't excite anyone chasing bold flavor or novelty.