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Whole Cauliflower Braised in Tomato Sauce

From Paleo Grubs

My family does not miss the meat when I serve this cozy, tasty dish. You can prep this in the morning and put it on the stove when you get home from work in the evening. I like to serve it on zucchini noodles with a large Greek salad and everyone is happy.


  • 1 head cauliflower, cleaned and outer leaves removed
  • 25 oz. jar organic pasta sauce (no added sugar)
  • ¼ C chopped parsley
  • 1 tsp. chili powder
  • ½ tsp. paprika
  • 1 tbs. onion powder
  • Freshly ground pepper
  • I handful pitted Kalamata olives
  • 1 tbs. red wine vinegar (optional)
  • 4 anchovy filets chopped (optional)
  • 1 drizzle olive oil


  1. Place whole head of cauliflower in large pot.
  2. Add tomato sauce through pepper and bring to a simmer over medium heat.
  3. Stir in olives through anchovies and bring to a low boil.
  4. Drizzle cauliflower with olive oil and cover. Lower heat and let simmer 20 minutes. Turn the cauliflower over to ensure it will be cooked evenly, simmer another 20 minutes. Cauliflower will be fork tender and break apart easily when ready.
  5. Serve with chopped parsley, basil, and/ or a heavy sprinkle of nutritional yeast.

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