Cauliflower with Tomato and Onion

TWO INGREDIENTS NOT LISTED IN SPARK FOOD LIST:

1 tsp ground coriandor
1 tsp garam masala

NOTES: Ginger root: 2 1" pieces
Cumin is ground cumin
Lemon Juice is 2 Tbsp

Cauliflower, raw, 1 head, medium (5-6" dia)
Olive Oil, 3 tbsp
Garlic, 6 cloves, minced
Onions, raw, 1 medium (2-1/2" dia), peeled and roughly chopped
Ginger Root, 2 pieces, 1" ea., chopped
Ground Cumin, 1 tsp (remove)
Red Ripe Tomatoes, 2 medium, peeled and chopped into small pieces
*Lemon Juice, 2 Tbsp
Pepper, red or cayenne, 1/2 tsp
Salt, 1 tsp
Turmeric, ground, .5 tsp
Jalapeno Peppers, 1 pepper, seeds removed, finely chopped
Garam masala, 1 tsp

Break cauliflower into small pieces. Soak in cold water for 30 minutes.

While waiting for cauliflower, place onion, ginger, and 4 Tbsp water in blender or food processor (small bowl). Blend to make paste. Set aside. Prepare garlic, tomatoes, and jalapeno.

Heat oil in large nonstick pot or skillet. Add garlic and cook, stirring, until golden. Drain and add caulliflower and cook over medium-high heat until some browned spots appear (about 5-6 minutes).

Remove cauliflower and onion to a bowl. Add onion-ginger paste to pan and cook, stirring, for 1-2 minutes. Add cumin, coriandor, lemon juice, and tomatoes. Cook, stirring occasionally, until mixture is a medium brown. (I stir with a slotted spoon, mashing tomaotes with back side.) If mixture sticks to pan, add a Tbsp water.

Stir in salt, jalapeno, cayenne and turmeric. Add cauliflower and garlic and any drippings in bowl; stir gently to coat with tomato mixture. Sprinkle 3 Tbsp water over cauliflower, cover, and simmer gently 5-10 minutes or until cauliflower is tender but still firm. Sprinkle garam masala over top and serve.

I often have this for lunch or dinner. Makes 4 servings--or 6 servings as side dish.



Number of Servings: 4

Recipe submitted by SparkPeople user CARIOLA.