If you’re looking for a hearty, flavor-packed meal that requires minimal cleanup, this one-pot recipe is a must-try. Roasted cauliflower soaks up a rich and savory tomato sauce, making every bite deeply satisfying.
With briny olives, sweet raisins, and a hint of spice, this dish balances bold flavors effortlessly.
Best of all, everything cooks in a single pot, letting the flavors develop beautifully while keeping your kitchen mess-free.
Why This One-Pot Recipe Works
The beauty of this dish lies in its simplicity. Instead of dealing with multiple pans and steps, the cauliflower is cooked directly in a single Dutch oven, allowing it to absorb the rich tomato sauce while roasting to tender perfection.
This method infuses the cauliflower with layers of flavor without the hassle of searing. Plus, the combination of ingredients—tomatoes, olives, raisins, capers, and Parmesan—adds a Mediterranean-inspired depth that makes this meal irresistible.
Customization & Substitutions
This one-pot recipe is incredibly versatile. Whether you’re adjusting for dietary needs or swapping ingredients based on what you have on hand, it’s easy to make it your own:
- Make it vegan by skipping the Parmesan or substituting it with nutritional yeast for a cheesy touch.
- Add protein by incorporating chickpeas, white beans, or shredded chicken for a heartier dish.
- Switch up the olives by using green olives for a milder, slightly tangy flavor.
- Spice it up with extra red pepper flakes or a pinch of smoked paprika for a deeper, smoky warmth.
Pairing & Serving Ideas
This dish pairs beautifully with a variety of sides and accompaniments:
- Serve it over couscous, quinoa, or orzo to soak up the delicious tomato sauce.
- Pair it with crusty bread for an easy, rustic meal.
- Enjoy it with a fresh Mediterranean salad featuring cucumbers, feta, and lemon dressing.
- Drizzle with extra-virgin olive oil and top with fresh herbs like basil or parsley for a fresh finish.
Perfect for Meal Prep & Leftovers
Since this one-pot recipe develops even more flavor over time, it’s an excellent choice for meal prep. The leftovers store well and can be repurposed into new meals:
- Reheat and serve with grains for a quick and satisfying lunch.
- Use it as a filling for wraps or pita sandwiches.
- Blend the sauce with cooked cauliflower for a creamy, hearty soup.
Tips for Cooking the Perfect One-Pot Recipe
To make sure your one-pot recipe turns out perfectly every time, keep these simple tips in mind:
- Choose the right pot – A Dutch oven works best for even cooking and heat retention.
- Don’t skip flipping – Turning the cauliflower partway through roasting helps it absorb more flavor.
- Let it rest – Allow the dish to sit for a few minutes after cooking so the flavors meld together.
- Taste and adjust – Before serving, taste the sauce and add a pinch of salt, a squeeze of lemon, or extra Parmesan if needed.
With bold flavors, a fuss-free cooking process, and minimal cleanup, this one-pot recipe is the perfect addition to your meal rotation.
Best Pot-Roasted Cauliflower with Tomatoes & Olives One-Pot Recipe
Equipment
- Dutch oven
- food processor
Ingredients
- 2 28-ounce cans whole peeled tomatoes
- 2 tablespoons extra-virgin olive oil plus extra for serving
- 6 cloves garlic minced
- ¼ teaspoon red pepper flakes
- ¼ teaspoon table salt
- 1 head 2 pounds cauliflower
- ¼ cup golden raisins
- ¼ cup pitted kalamata olives chopped coarse
- 3 tablespoons capers rinsed
- 1 ounce ½ cup Parmesan cheese, grated
- ¼ cup fresh parsley minced
Instructions
- Preheat oven to 450°F and adjust oven rack to the middle position. Pulse tomatoes and their juice in a food processor until coarsely chopped (6 to 8 pulses).
- Heat olive oil in a Dutch oven over medium heat. Add garlic and red pepper flakes, stirring constantly until fragrant (about 2 minutes). Stir in tomatoes and salt, bring to a simmer, and cook until slightly thickened (about 10 minutes).
- Trim outer leaves from cauliflower and cut the stem flush with the bottom of the florets. Stir in raisins, olives, and capers, then nestle the cauliflower stem side up into the sauce. Spoon some sauce over the cauliflower, cover, and transfer the pot to the oven. Roast for 30 to 35 minutes, until the cauliflower is just tender.
- Remove the pot from the oven and carefully flip the cauliflower stem side down. Spoon more sauce over the cauliflower and scrape down the sides of the pot. Return the pot to the oven uncovered and continue roasting for 10 to 15 minutes, until fully tender.
- Remove the pot from the oven. Sprinkle the cauliflower with Parmesan and parsley, and drizzle with extra olive oil. Cut into wedges and serve with the tomato sauce spooned over individual portions.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.