Spicy Cauliflower With Braised Tomatoes Food

SPICY CAULIFLOWER WITH BRAISED TOMATOES

Steps:

• Heat ghee in a large casserole.
• When hot, toss in the ginger, chilies, mustard and cumin seeds.
• Fry till the mustard seeds start to pop.
• Stir in the cauliflower, coriander, turmeric and salt.
• Stir fry for a couple of minutes, till the cauliflower starts to turn brown.
• Then add the tomatoes.
• Cover, reduce heat to low.
• Cook for 15 minutes, stirring occasionally.
• Remove the lid and stir fry for a few minutes till the liquid has evaporated.
• Sprinkle with garam masala and coriander greens and serve.

WHOLE CAULIFLOWER BRAISED IN TOMATO SAUCE

Steps:

• Place whole head of cauliflower in a large pot. It should fit comfortably, with 1 to 2 inches of room left on all sides.
• Pour in tomato sauce, then add parsley stalks, chili powder, smoked paprika, onion powder, and freshly ground pepper. Bring sauce to a simmer over medium heat.
• Stir in anchovies, olives, and red-wine vinegar, then bring to a low boil.
• Gently push whole head of cauliflower down into the sauce. (Sauce should come halfway up the sides of the cauliflower). Drizzle with olive oil and cover.
• Let cook over low heat for 45 minutes. To serve, garnish with chopped parsley.

BRAISED CAULIFLOWER WITH BACON

Steps:

• Remove stem from cauliflower (but you can keep the leaves, if any -- they're delicious!).
• Sauté garlic and bacon in olive oil in a large heavy pot until lightly browned. Add onions and continue to sauté until onions are softened.
• Add cauliflower stem-side down. Pour tomatoes over and season with salt, pepper, and red pepper flakes. Bring to a boil, cover, and simmer on low for about an hour or until done (will depend on size of cauliflower -- mine took about 70 minutes).
• Remove cauliflower, bring sauce to simmer and let reduce for a little while, then pour over cauliflower and serve.