Cauliflower in spicy tomato sauce
This is the opposite of bland and mushy cauliflower.
This cauliflower dish is so full of flavor, even people who have been reluctant to try this white vegetable should give it a go. It’s worth it. As a cruciferous vegetable like broccoli or kale, cauliflower is full of good nutrition and healthy benefits.
Servings: 4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 whole dried red chilis or about 1/2 teaspoon crushed red chili flakes
- 1 1/2 teaspoons cumin seeds
- 2-inch piece of ginger, peeled, and julienned (thin lengthwise strips)
- 1 small head cauliflower, cored and cut into medium florets
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 medium-sized tomatoes, chopped
- 1 tablespoon white wine vinegar
- Small handful fresh cilantro, chopped
Ingredients
- 2 tablespoons olive oil
- 3 whole dried red chilis or the equivalent in crushed red chili flakes, maybe 1/2 teaspoon (I think the flakes have more surface area and provide more “heat” than the whole chilis, plus you eat the flakes while the whole chilies end up on the side of the plate)
- 1 1/2 teaspoons cumin seeds
- 2-inch piece of ginger, peeled (if I had actually cooked this dish, I would’ve used the bowl of a teaspoon to scrape off the peel — don’t know how she did it), and julienned (thin lengthwise strips)
- 1 small head cauliflower, cored and cut into medium florets (maybe 2 to 4 small florets still connected)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 medium-sized tomatoes, chopped (the recipe says peeled which is a whole other drill and I usually don’t)
- 1 tablespoon white wine vinegar
- Small handful fresh cilantro, chopped
Directions
- In a saucepan over medium-high heat, combine the oil, chilis, and cumin seeds. Cook for about a minute.
- Add the ginger, stir, and cook for another 30 seconds.
- Add the cauliflower, stir, and cook for 2 to 3 minutes or until the cauliflower just begins to brown.
- Add the salt and pepper. Cover the pan and reduce the heat to medium.
- Cook for about 7 to 10 minutes until the cauliflower browns some more and starts to get tender. Uncover and cook a little more reducing the heat if it’s getting too brown.
- Stir in the tomatoes and vinegar, cover, and cook another 2 to 3 minutes adding a little water if needed so there’s a little sauce. You can always evaporate away some of the liquid until you get the desired consistency.
- Taste for seasoning and then stir in the cilantro.
Nutrition information (per serving)
- Calories: 116
- Total fat: 7 g
- Saturated fat: 1 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 631 mg
- Total carbohydrate: 11 g
- Dietary fiber: 5 g