Cauliflower Cabanossi Pan

Name: Cauliflower Cabanossi Pan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 small cauliflower (about 750 g); 1 collar (200 g) Spring onions; 750 g Meat Tomatoes; 1 (approx. 260 g) Cabanossi; 2 Garlic cloves; 4-5 Stem(s) Thyme; 1/2 Pot of oregano; 6 TABLESPOONS Olive oil; 200 ml Vegetable broth (instant); 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 small cauliflower (about 750 g)
1 collar (200 g) Spring onions
750 g Meat Tomatoes
1 (approx. 260 g) Cabanossi
2 Garlic cloves
4-5 Stem(s) Thyme
1/2 Pot of oregano
6 TABLESPOONS Olive oil
200 ml Vegetable broth (instant)
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean, wash and cut the cauliflower into florets. Cut large florets in half again. Clean, wash and drain the spring onions and cut them into pieces of about 2 cm length. Clean, wash, dab dry and cut tomatoes into thick slices.
2
Cut cabanossi into thick slices. Peel garlic and press it through a garlic press. Wash thyme and oregano, dab dry and chop except for a little bit for garnishing. Heat 4 tablespoons of oil in a large, deep frying pan and fry the cauliflower florets while turning.
3
Remove and put aside. Put 2 tablespoons of oil in the hot pan and lightly fry the cabanossi. Add the spring onions and garlic and fry briefly. Deglaze with broth and stir in tomato paste.
4
Place the cauliflower and tomatoes in the pan, sprinkle with a little salt, pepper, thyme and oregano and bring to the boil. Cover and stew for 10-15 minutes. Season the finished cauliflower pan with salt and pepper again and serve garnished with the remaining oregano.
5
Fresh farmhouse bread tastes good with it.