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Cauliflower in Spicy Sauce
I really love making fried cauliflower.
I recommend always keeping cauliflower at home — there are so many things you can
make with it, and this recipe is one of them.
This cauliflower is soft and yet still crispy, with a thick sauce that makes it juicy.
It looks wonderful when serving it to the table.
Plus, this recipe is perfect for both vegans and vegetarians.
3 Servings
Ingredients:
Medium/small cauliflower, broken into florets
Onion, diced into small cubes
3 cloves of garlic, thinly sliced
A hot pepper, cut into thin rings (two will do for the brave)
A flat spoon of flour
2 ripe, soft tomatoes
A cup and a half of water
Spices:
A spoon of sugar
A spoon of sweet paprika
Half a teaspoon of turmeric
Half a teaspoon of cumin
A tablespoon of broth
Half a teaspoon of black pepper
Half a teaspoon of salt
Preparation:
1. Boil a pot of salted water with a tablespoon of vinegar and a teaspoon of salt. Boil the cauliflower florets and tomatoes for about 3 minutes. Filter and let the water drain.
2. Heat a wide frying pan or a wide pot with 4 tablespoons of oil. Fry the onion, garlic slices and hot pepper for about two minutes. Add the flour and stir until the flour melts (if there is not enough oil, add more). Peel the tomatoes and cut them into small cubes. Add to the onion and stir.
3. Add sugar, spices and water and boil. Add the cauliflower florets. Cover. Reduce the heat. Cook for about 25 minutes. Shake the pot gently towards the end to check the flavors.
Sprinkle with chopped parsley before serving.
