MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cauliflower With Tomato Chilli Sauce
Categories: Vegetables
Yield: 3 Servings

1 md Cauliflower
3 tb Plain or gram flour
1/2 ts Paprika
Sunflower oil; for frying
1 Onion
2 cl Garlic
1 ts Ground coriander
1/2 ts Cumin seeds
4 md Tomatoes
2 tb Tomato purée
1 ts Chilli flakes
375 ml Water or vegetable stock
12 Mint leaves

Whole cumin seeds, chilli flakes and ground coriander find their way
into a tomato sauce for fried florets of cauliflower.

Put a deep pan of water on to boil and find a steamer basket or
colander that will sit in the top without touching the water.

Break the cauliflower into large, plump florets and, when the water is
boiling, put it in the steamer, cover tightly with a lid and leave to
steam for about 7-10 minutes until the cauliflower is tender to the
point of a metal skewer. Remove from the heat and set aside.

To make the sauce, peel and finely chop the onion. Warm the oil in a
medium-sized saucepan and stir in the onion. Leave it to cook, with
the occasional stir, until it starts to turn golden.

Peel and crush the garlic to a paste (most easily done with a pinch
of sea salt flakes and pestle and mortar), then mix in with onions.
Stir in the ground coriander and cumin seeds and continue cooking for
a couple of minutes.

Roughly chop the tomatoes, then stir them into the softening onion
and let them cook down a little before mixing in the tomato purée,
chilli flakes and a good seasoning of salt and black pepper.
Continue cooking, stirring now and again, for 7-8 minutes, then pour
in the water or stock and bring to the boil. Lower the heat and leave
to simmer for 15 minutes.

While the sauce simmers, remove the cauliflower from the steamer and
tip into a bowl. Season the flour with the paprika and a little black
pepper, then toss the cauliflower gently in the flour - you don't
want the florets to break up.

Warm enough oil in a sauté or frying pan to shallow-fry the
cauliflower. Add the cauliflower and let the florets cook until the
crowns turn pale gold - about 8-10 minutes. Tear the mint leaves to
release their fragrance, then stir them into the sauce. Spoon the
sauce on to plates, then add the cauliflower.

Recipe by Nigel Slater

Recipe FROM: <https://www.theguardian.com/food/2024/apr/07/
nigel-slaters-recipes-for-cauliflower-with-tomato-chilli-sauce-
and-shiitake-soba-and-coconut>

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