Ingredients:
- 4 red onions, peeled , quartered lengthwise (about 2-1/4 lb/1 kg)
- 1 head cauliflower, cut into large florets (about 3 lb/1-1/2 kg)
Directions:
- Heat 3 tablespoons of the oil in large pot over medium heat.
- Cook onions, stirring frequently, until golden and soft, and segments have separated, 10 to 12 minutes, reducing heat if necessary.
- Add garlic and stir 1 minute.
- Add cauliflower.
- Stir to coat with oil.
- Add tomatoes, bay leaf, salt, peppercorns and rosemary.
- Pour in 1/4 cup water.
- Turn heat to high and bring to boil.
- Reduce heat to low, cover pot and simmer 25 to 30 minutes, stirring occasionally.
- Add remaining water if needed.
- Add wine and cook 10 minutes, or until cauliflower is tender but not mushy.
- Mix tomato paste and vinegar.
- Stir into stew.
- Add more salt if desired.
- Stir in remaining olive oil.
- Remove rosemary branch and bay leaf before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.61 Kcal (1158 kJ) | ||
| Calories from fat | 119.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.25g | 20% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 0% | |
| Sodium | 499.61mg | 21% | |
| Potassium | 1164.7mg | 25% | |
| Total Carbs | 31.38g | 10% | |
| Sugars | 14.14g | 57% | |
| Dietary Fiber | 8.84g | 35% | |
| Protein | 7.2g | 14% | |
| Vitamin C | 132.4mg | 221% | |
| Iron | 0.1mg | 1% | |
| Calcium | 104mg | 10% | |
| Amount Per 100 g | |||
| Calories | 52.38 Kcal (219 kJ) | ||
| Calories from fat | 22.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 20% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 94.61mg | 21% | |
| Potassium | 220.55mg | 25% | |
| Total Carbs | 5.94g | 10% | |
| Sugars | 2.68g | 57% | |
| Dietary Fiber | 1.67g | 35% | |
| Protein | 1.36g | 14% | |
| Vitamin C | 25.1mg | 221% | |
| Calcium | 19.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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