Nutrition per serving may change if servings are adjusted.
3 tablespoons extra-virgin olive oil, divided
½ cup finely chopped shallots
2 cloves garlic, minced
1 tablespoon chopped fresh marjoram, plus more for garnish
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon ground allspice
6 cups cauliflower florets (1-inch)
4 cups diced tomatoes
Heat 2 tablespoons oil in a large skillet over medium heat. Add shallots and garlic; cook, stirring frequently, until the shallots are soft but not brown, about 1 minute. Sprinkle with marjoram, cumin, coriander, salt and allspice and cook, stirring constantly, for 15 seconds. Add the remaining 1 tablespoon oil, cauliflower and tomatoes; gently stir to combine.
Cover and cook, stirring occasionally, for 10 minutes. Uncover and continue cooking, stirring occasionally, until the cauliflower is tender and the sauce is thickened, 5 to 10 minutes more. Serve garnished with fresh marjoram, if desired.
124 calories;8 g fat(1 g sat); 4 g fiber; 13 g carbohydrates; 4 g protein; 84 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 1,009 IU vitamin A; 69 mg vitamin C; 47 mg calcium; 1 mg iron; 234 mg sodium; 655 mg potassium
Vitamin C (115% daily value), Folate (21% dv), Vitamin A (20% dv)