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Cauliflower with Ham and Tomato


  • 1/3 cup extra-virgin olive oil
  • 1/4 cup chopped red onion
  • 2 tsp. chopped garlic
  • 1 cup diced cherry tomatoes
  • 4 oz. diced ham
  • 1-1/2 Tbsp. fresh lemon juice
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 Tbsp. chopped fresh thyme
  • 3 lb. blanched cauliflower florets


  • 1. Cook onion and garlic in oil in large skillet on medium heat 2 minutes, stirring occasionally.
  • 2. Stir in tomatoes and ham. Cook 1 to 2 minutes or until heated through, stirring occasionally. Remove from heat. Stir in lemon juice, parsley and thyme.
  • 3. Pour tomato mixture over cauliflower; toss to coat. Serve warm or at room temperature.
  • Nutritional information per serving: Calories 153; Total Fat 11g; Saturated Fat 2g;
  • Trans. Fat 0g; Cholesterol 5mg; Sodium 175mg; Total Carbohydrate 11g; Dietary Fiber 4g;
  • Total Sugars 4g; Protein 6g