Total Calories: 94
1 Cut the cauliflower into 2-inch florets. Trim off the ends of the stems. Cut thick stems crosswise into 1/4-inch slices.
2 In a large saucepan, cook the onion, garlic, and crushed red pepper in the oil over medium heat, stirring occasionally, until the onion is tender, about 10 minutes. Stir in the tomatoes. Bring to a simmer. Cook 10 minutes.
3 Stir in the cauliflower and basil or parsley, and salt to taste. Cover and cook 15 minutes, stirring occasionally. Uncover and cook 5 minutes more.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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