What I love about this side dish is that it is made in a single skillet, is low carb/Keto, and has the robust flavors of Tuscany.
Those bright flavors turn cauliflower into a side dish you might want to eat as the main dish. In fact, you could add a bit more non-dairy milk or heavy cream (I didn't have any in the house when I made this.) Thanks to COVID-19 :-( and toss it with cooked low carb pasta for a vegetarian main dish. It would also be good with vegetarian sausage links, roast chicken or baked salmon.
Unfortunately, my nutritional analysis software company went out of business so my software no longer works. Sorry. I'm shopping for a new program and will update the recipe when I find a good program.
Skillet Tuscan Cauliflower
1-1/4 lbs. raw cauliflower, cut into small florets
1/2 cup chopped onion
1 Tbsp. olive oil
1/4 cup diced red bell pepper
2 tsp. minced garlic
1/2 tsp. dried basil
1/2 tsp.dried rosemary
2/3 cup unsweetened non-dairy milk (I used organic soy)
3/4 cup shredded aged Provolone or Fontina cheese
1/3 cup sliced pitted kalamata olives
1/2 tsp. sea salt
1/2 tsp. ground black pepper
2 Tbsp. chopped fresh parsley
Shredded Parmesan cheese
In a large non-stick skillet over medium heat, cook cauliflower and onion in olive oil for 10 minutes or until beginning to soften; stirring often. Add red bell pepper, garlic basil and rosemary; cook until garlic softens, about 1 minute.
Stir in the milk, reduce heat to medium-low; cover and cook 8-10 minutes or until cauliflower is just tender. Stir in the cheese, olives, salt and pepper. Simmer the mixture over low heat, stirring often, until cheese melts and the flavors blend, about 5 minutes. Remove from the heat; stir in stir in the parsley. Season to taste with salt and pepper. Sprinkle with Parmesan and serve.