Side Items

stewed tomatos, cauliflower and mushrooms takes 15 minutes to prepare.

stewed tomatos, cauliflower and mushrooms takes 40 minutes to cook.

stewed tomatos, cauliflower and mushrooms makes 4 servings.

The ingredients for stewed tomatos, cauliflower and mushrooms are:

3 1/2 cups cauliflower
3 cups tomatoes, chopped in large chunks
2 1/2 cup mushrooms, chopped in large pieces
2 cups onion, chopped (about 2 med. onions)
5 cloves garlic (2-3 tsp) minced
1 Tbs sunflower or olive oil
2 tsp red wine vinegar
1 tsp salt
2 tsp tumeric
1/2 tsp celery seed
1/2 tsp Italian seasoning blend
1/2 tsp red pepper flakes
Fresh ground black pepper to taste

Here is how you make stewed tomatos, cauliflower and mushrooms:

This makes 4 generous one cup servings, and the nutrition info is based on that. If using as a vegetable side at half cup, list it in the food journal as half a serving. 1. Chop the cauliflower into large florets and steam lightly, about 3-5 minutes, until half cooked. You will finish cooking this with the other veggies.2. Add 1 Tbs oil to saute pan and get hot over medium heat. Add onions, sprinkle with 1/2 tsp celery seed, red pepper flakes and salt to sweat and cook till golden and just beginning to brown, about 5 minutes. 3. Add garlic, stir and cook 1 minute. 4. Add mushrooms, stir and cook for 1-2 minutes. Add the red wine vinegar with a Tablespoon or two of water as necessary. Cover, cook on medium high for 3-5 minutes. 5. Add tomatoes and partially steamed cauliflower, tumeric, Italian Seasoning and the other 1/2 tsp salt. Stir to combine. This should be runny, as the tomatoes will have a lot of juice, which will cook off as it stews. If it's not, add up to a half cup of water or broth to pot. 6. Cover and cook on medium heat for 10 minutes. Stir gently, to keep from breaking up the cauliflower. Remove cover --use splatter screen-- and continue to cook another 15-20 minutes until most of the liquid has evaporated and the vegetables have acquired a rich, stew like consistency. Stir once or twice while it cooks to blend flavors and keep it from burning on bottom. Serve hot over a bed of rice as a vegetarian main dish or at room temperature as a side vegetable dish. Number of Servings: 4Recipe submitted by SparkPeople user CCKELLY3.

The nutritional information for stewed tomatos, cauliflower and mushrooms is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 123.5

• Total Fat: 4.4 g
• Cholesterol: 0.0 mg
• Sodium: 39.2 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 5.4 g
• Protein: 5.1 g

The dietary needs meet for stewed tomatos, cauliflower and mushrooms is Vegan