This is a little closer to my speed with the spicy part, but I still don’t believe I’ve ever consumed cauliflower in my life… And if it wasn’t for spell check, I probably wouldn’t have even spelled it right! Still, this look like a winner for people with real palates, so enjoy!!
- 1 medium head cauliflower, cut into small flowerets
- 2 tablespoons canola or grapeseed oil
- 1⁄2 cup shredded onion
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 1⁄2 cup pureed tomatoes
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1⁄2 teaspoon ground cayenne
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon chopped fresh cilantro
Steam the cauliflower until just tender, about 5 minutes. Set aside. In a large skillet, heat the oil over medium heat. Add the onion, ginger, and garlic and cook, stirring until softened, about 5 minutes. Do not burn.
Stir in the tomatoes, coriander, cumin, cayenne, sugar, and salt. Add the steamed cauliflower and cook, stirring until the cauliflower is coated with the spice mixture. Add a small amount of water if the mixture is too dry. Reduce the heat to low, cover, and cook until the cauliflower is tender, about 5 minutes. Garnish with cilantro and serve immediately… Makes 4 servings
