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Dinner recipe · from the recipe book

Coconut Tomato Braise with Cauliflower and Cannellini

A silky, gently creamy tomato-coconut stew with tender cauliflower, zucchini and cannellini, scented with basil, oregano and garlic and finished with Parmesan.

Coconut Tomato Braise with Cauliflower and Cannellini

Ingredients

  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • 1¾ lb800 gDiced tomatoes, canned
  • 1 cup200 gCoconut milk, cannedstirred well
  • 1 cup240 gVegetable broth
  • 4⅔ cups florets500 gCauliflowercut into bite-size florets
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 2 cups chopped250 gZucchinicut into half-moons
  • 3¾ cups chopped80 gKalestems removed, chopped
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ⅔ cup leaves15 gFresh basiltorn
  • ⅓ cup grated30 gGrated Parmesan
  • 4 slices128 gWhole-wheat breadtoasted

Steps

  1. Prepare all the vegetables first: dice the onion, carrot and celery, mince the garlic, cut the cauliflower into florets, slice the zucchini and chop the kale.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring, until soft, about 8 minutes.
  3. Add the garlic, tomato paste, oregano and red pepper flakes and cook, stirring, for 2 minutes until the paste darkens.
  4. Pour in the canned tomatoes, coconut milk and vegetable broth, scraping up the browned bits, and bring to a simmer.
  5. Add the cauliflower and the cannellini beans, cover and simmer gently for 15 minutes.
  6. Add the zucchini and simmer uncovered for 8 minutes, until the cauliflower and zucchini are tender and the sauce has thickened slightly.
  7. Stir in the kale and cook 3 minutes until wilted. Season with the salt and black pepper.
  8. Ladle into bowls, top with the basil and Parmesan, and serve with the toasted whole-wheat bread for dipping.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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