Vegan Cauliflower Peperonata Skillet
This colorful sauté has a perfect balance of salty and sweet with a nice crunch from crisp breadcrumbs.
April 6, 2020
This plant-forward main from the Eat More Plants cookbook is inspired by traditional Roman bell pepper stew and is loaded with anti-inflammatory vegetables.
What you need:
¼ cup olive oil
½ yellow onion, thinly sliced into half moons
2 red bell peppers, thinly sliced
2 tomatoes, quartered, seeded, and cut into slices
¼ teaspoon salt, divided
⅛ teaspoon black pepper
6 cups cauliflower florets (1 small cauliflower)
¼ cup, plus 2 tablespoons water, divided
3 cloves garlic, minced
1 tablespoon tomato paste
2 (14-ounce) cans cannellini beans, drained and rinsed
½ cup packed curly parsley, chopped
⅓ cup sliced Kalamata olives
Zest of 1 lemon
Juice of ½ lemon
2 tablespoons gluten-free bread crumbs
2 cups cooked brown rice, for serving
What you do:
- In a large skillet over medium heat, warm oil. Add onion, red peppers, tomatoes, ⅛ teaspoon salt, and pepper, and cook, stirring occasionally, for 5 minutes.
- Add cauliflower with ¼ cup of water. Increase heat to medium-high and cover, cooking for 5 more minutes.
- Remove lid from skillet and reduce heat to medium. Add garlic, remaining ⅛ teaspoon salt, tomato paste, remaining 2 tablespoons water, and cannellini beans. Simmer until liquid is fully absorbed, stirring occasionally, about 5 minutes. Remove from heat.
- Stir in parsley, olives, lemon zest and juice, and bread crumbs. Serve with rice.
Photo credit: Desiree Nielsen