Cauliflower with tomato and cumin

This one’s taken from Casa Moro by Sam and Sam Clark.

The cauliflower is supported by tomatoes, so don’t overwhelm the dish with them. A medium cauliflower is enough for a side dish and leftovers. Start by breaking it into small florets.

Infuse some saffron in 2 tablespoons of boiled water.

Pour a good layer of olive oil into a pan, and heat. Add a finely chopped onion and fry until it starts to caramelise, then add 2 cloves of finely chopped garlic and fry for more 2 minutes. Stir in a few roughly-chopped tomatoes and 2 teaspoons of cumin seeds, and simmer for 5 minutes. Add the saffron and cauliflower, season and simmer with the lid on, for about 15 minutes, until the cauliflower has softened.

Serve warm or at room temperature.


Food activist, allotmenteer, wordpress theme hacker, LAMP web developer, accessibility practitioner, desktop publisher, numeracy tutor, dad, cyclist.
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