Slow Cooked Cauliflower

Packed with nutrition with vitamin C from cauliflower, vitamin A and antioxidants from tomatoes, and protein and fibre from beans and chickpeas, this is a delicious cauliflower dish.

The oregano, as with all herbs, is bursting with antioxidants, the natural foil for free radicals. All in all, it proves that each of the essential elements for health is accessible from vegetables. A perfect alternative as a vegetarian winter warmer.

Of course, this is merely a taster for how versatile a cauliflower can be: with aromatic spices (such as coriander, cumin and turmeric) it can be transformed into a myriad of Eastern recipes.

Serves 4


tbsp extra-virgin olive oil

2 medium brown onions, peeled and sliced

3 garlic cloves

½  tbsp white wine vinegar

pinch of brown sugar

2 tsp dried oregano

2 x 400g can tomatoes

400g can Cannellini beans

400g can Chick peas

150ml Bouillon vegetable stock

large cauliflower, trimmed

Maldon sea salt

Freshly-ground black pepper

Sprigs of fresh oregano and 2 tbsp toasted flaked almonds, to garnish


  • Heat the extra-virgin olive oil in a large saucepan
  • Saute the onions and garlic for 2-3 minutes
  • Stir in the white wine vinegar, sugar and oregano for 2-3 minutes
  • Add the tomatoes, beans, chick peas and vegetable stock and simmer gently for 5 minutes, then set aside
  • Place the cauliflower in a steamer and steam for 25-30 minutes
  • Transfer the cauliflower to the centre of the saucepan
  • Season to taste, then cover the pan and simmer gently for 45 minutes, stirring occasionally
  • Serve immediately, garnished with sprigs of fresh oregano and lightly-toasted flaked almonds

Over the past 17 years, Maureen Clark has published 11 best-selling books on health and nutrition.   Her roles have included creating content, nutritional research, and developing tried and tested specific healthy recipes.


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