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Cauliflower in Spiced Tomato Sauce
Cauliflower is the Clark Kent of vegetables...seemingly mild-mannered, but a nutritional powerhouse! One of the cancer-fighting cruciferous veggies, I serve it in soups, stews, stir-fry dishes...and in this side dish where spicy tomato sauce shows off cauliflower's true magic.Ingredients
Spiced Tomato Sauce :
2 teaspoons extra-virgin olive oil
2 cloves fresh garlic, crushed
1/2 red onion, small dice
Sea salt
1/2 teaspoon curry powder
Generous pinch crushed saffron
2 cups canned diced tomatoes
3 tablespoons capers, drained, do not rinse
8 pitted, oil-cured black olives, coarsely chopped
3 to 4 sprigs fresh flat-leaf parsley, coarsely chopped
2 teaspoons extra-virgin olive oil
2 cloves fresh garlic, crushed
1/2 red onion, small dice
Sea salt
1/2 teaspoon curry powder
Generous pinch crushed saffron
2 cups canned diced tomatoes
3 tablespoons capers, drained, do not rinse
8 pitted, oil-cured black olives, coarsely chopped
3 to 4 sprigs fresh flat-leaf parsley, coarsely chopped
Spring or filtered water
1 medium head cauliflower, leaves trimmed, left whole
Directions
Prepare the sauce: Place oil, garlic and onion in a saucepan over medium heat. When the onion begins to sizzle, add a pinch of salt, curry powder and saffron and saute until the onion is translucent, about 3 minutes. Stir in tomatoes, capers and olives, season with about 1/2 teaspoon salt and bring to a boil. Cover and reduce heat to low. Cook for 15 to 20 minutes. Remove from heat and stir in parsley.
While the sauce cooks, bring about 2/3 inch of water to a boil with a pinch of salt in a large pot. Add cauliflower and steam until you can easily pierce it with a fork, about 12 to 15 minutes (depending on the size).
Transfer cauliflower to a serving platter, spoon sauce liberally over top and serve with the remaining sauce on the side.
Makes 7-8 servings.
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