- 2 People
- 45 Minutes
5 1/3 cups (800 g) cauliflower
2/3 cup (100 g) onion
1 1/3 cups (200 g) tomato
2 tsp (10 g) curry
1 tsp (5 g) cumin
4 tbsp (60 ml) olive oil
2 garlic cloves
It would be perfect if all the ingredients came from organic farming.
Cut the cauliflower into medium florets.
Sauté the florets in 2 tbsp olive oil for 5 minutes (high or medium heat). Move the sautéed florets to a bowl and keep.
Small chop the onion and garlic cloves.
Place 2 tbsp olive oil and the chopped garlic and onion in the frying pan. Add salt to taste and fry gently for 10 minutes.
Add the curry and cumin, mix and fry gently for one more minute.
Cut a cross on top of each tomato, place them in a bowl and pour boiling water. Wait for 3 or 4 minutes. Drain, peel and small chop the tomatoes.
Add the chopped tomatoes and ½ cup (120ml) water in the same frying pan. Cover and simmer for 5 minutes.
Smash the tomatoes with a fork so you can get a dense sauce.
Add the sautéed cauliflower florets and one cup (240 ml) water. Cover and simmer for 15 minutes, or until the cauliflower is soft.
Serve the florets on a bed of sauce.