Italian-Style Cauliflower


  • 1 large head cauliflower
  • 1 medium onion, diced
  • 1 Tbspn extra virgin olive oil
  • 2 Tbspns fresh parsley, minced
  • 1 clove garlic, minced
  • 16 ounces stewed tomatoes
  • 1/2 Tspn sea salt
  • 1/8 Tspn freshly ground black pepper
  • 1/4 cup grated Parmesan cheese, optional


Rinse cauliflower under cold water and drain. Break cauliflower into small florets. Combine all the ingredients in an oiled casserole dish with the olive oil. Cover and bake at 350 F degrees for about 40 minutes, or until tender. Makes 4 servings.

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