Ingredients
- /4 cup olive oil
- large cloves garlic, chopped
- sweet onion (such as Vidalia®), chopped
- cups chopped cauliflower
- teaspoon dried basil
- /2 teaspoon black pepper
- (28 ounce) cans crushed tomatoes
Instructions
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Step 1
I start by warming the olive oil in a large saucepan over medium heat. Once the oil shimmers, I add the chopped garlic, onion, and cauliflower, letting them cook slowly. I stir occasionally, letting the cauliflower pieces turn golden and soft—this usually takes about 30 minutes and fills the kitchen with a lovely aroma. Then, I stir in the basil and black pepper, followed by all three cans of crushed tomatoes. Bringing the mixture to a gentle simmer, I let it bubble away for another 30 minutes, stirring from time to time so nothing sticks to the bottom. You’ll notice the sauce thickens beautifully as the cauliflower breaks down, blending seamlessly into the tomatoes. If you prefer a smoother texture, an immersion blender works wonders right in the pot. Taste and adjust the seasoning with a pinch of salt or extra black pepper before serving. This sauce clings perfectly to keto pasta alternatives, making every bite feel indulgent and homey.