The delicate flavor of this tomato sauce is popular with everyone... If you're looking for a way to get more veggies into your (or your kids') diet, then give this sauce a try!
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Ever reach that point of complete and total exhaustion where you're in utter denial? You ignore all the obvious signs of that exhaustion and keep pushing? You dig deep and tell yourself you have one more hour, one more day, one more week in you?
And then... despite all your best efforts, your mind and body push back... and you have no choice but to succumb to that exhaustion?
Yeah, that was me last night.
I was in bed and asleep before the kids were through with their bedtime routines. For the first time in forever, I got 10 hours of sleep.
TEN.
Sure, I woke up a handful of times to get a drink of water and use the bathroom... But I'm not deducting any time for that. ;-)
While I wouldn't say I'm caught up on sleep now -- what parent is -- I do feel a lot better than I did yesterday. I have enough energy to get back to blogging and to share
a new recipe with you.
The recipe for this
Cauliflower Tomato Sauce comes from
one of my favorite cookbooks. Adding cauliflower to the sauce adds a bunch of nutrients that your body needs... it increases the fiber... and it ups the level of antioxidants. Plus, if you chop the cauliflower finely enough, your kids will never even know it's in there. ;-)
(I prefer this sauce a little chunky, which is why I didn't go overboard with chopping the cauliflower.)
If you're looking for a way to take your spaghetti night to a whole new level, then give this tomato sauce a try.
Cauliflower Tomato Sauce
The delicate flavor of this Cauliflower Tomato Sauce is popular with everyone... If you're looking for a way to get more veggies into your (or your kids') diet, then give this sauce a try!
Prep time:
10-15 minutes
Cook time:
55 minutes
Total time:
65 - 70 minutes
Yield:
6 servings
INGREDIENTS
-
1/2 cup
olive oil
-
4 large
cloves garlic, chopped
-
1 large head
cauliflower, cored and finely chopped
-
1 cup
chopped flat-leaf parsley
-
Two 28-ounce cans
Italian whole peeled tomatoes, crushed with your hands
-
1/2 cup
water
-
Salt and pepper, to taste
INSTRUCTIONS
-
Heat the olive oil in a large pot over low heat.
-
Add the garlic and cook for 1 minute, stirring frequently.
-
Raise the heat to medium and add the cauliflower and parsley. Cover the pot and cook the vegetables for 15 minutes, stirring frequently, until the cauliflower has begun to soften.
-
Add the tomatoes, water, salt, and pepper. Cover the pot again and simmer for 15 minutes, stirring frequently.
-
Remove the cover and continue to simmer for an additional 15 minutes, until the cauliflower is tender.
-
Taste for seasoning.
-
Using an immersion blender, blend until some of the cauliflower pieces are pureed. This will further thicken the sauce. Simmer 5 more minutes and serve over pasta of choice.
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