Cauliflower with Spiced Tomato Sauce

Well, sort of  a sauce, I suppose. More like spicy clinging bits. Not your regular tomato sauce out of a jar, that's for sure.

Serve this zippy mixture with fairly plain grilled or roast meat, chicken, or fish; it may be the side dish but it wants to take centre stage.

4 to 6 servings
30 minutes prep time

2 medium tomatoes
3 shallots
3 to 5 cloves of garlic
1 tablespoon finely minced peeled fresh ginger
1/2 cup chopped dried tomatoes
1/2 a medium cauliflower (4 to 5 cups florets)
1 tablespoon mild vegetable oil
1 teaspoon coriander seed, ground
1/4 teaspoon salt
1/4 teaspoon (OR to taste) Cayenne pepper

Peel and chop the tomato. Peel and chop the shallots. Peel and mince the garlic and ginger. Roughly chop the dried tomatoes.

Wash and trim the cauliflower, and break it into florets. Put it in a pot with water to cover, and cook for 5 to 6 minutes, until just barely tender.

Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook until softened and reduced in volume, but don't let them brown much. Add the dried tomatoes, garlic, ginger, ground coriander seed, salt, and Cayenne. Cook gently together for a few minutes, then add the cooked and drained cauliflower. Mix in well and simmer for a few minutes until the sauce is well worked into the cauliflower. Serve at once.

Posted in: Ontario Food