Stewed Cauliflower, Tomatoes, and Onions

25 min · Serves 6

Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen

What goes in

• 14.8 mlvegetable oil
• 1medium onion
• 1.2 mlgarlic powder
• 1cauliflower
• 2large tomatoes
• 2½ mlground black pepper
• 14.8 mldried parsley
• ¼ cupgrated Parmesan cheese

How to cook it

1. Cut the cauliflower into 2-inch florets, and finely chop the peeled onion and tomatoes.
2. Place the cauliflower into a pan with an inch of water, set over medium heat, and boil for 3 minutes.
3. Warm the oil in a large skillet over medium heat and sauté the chopped onion for 3 to 5 minutes.
4. Drain the cauliflower and transfer it to the skillet along with the garlic powder, cooking and stirring for 3 minutes until lightly browned.
5. Add the tomatoes and black pepper, cooking for an additional 5 minutes until tender.
6. Garnish the dish with the dried parsley and grated Parmesan just before serving.

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