Gently Simmered Cauliflower in...Gently Simmered Cauliflower in a Spicy Tomato Sauce

Gently Simmered Cauliflower in a Spicy Tomato Sauce is a gluten free and vegan recipe with 4 servings. One portion of this dish contains around 6g of protein, 8g of fat, and a total of 165 calories. For $1.99 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe is liked by 222 foodies and cooks. This recipe from foodandspice.blogspot.com requires turmeric, mustard powder, tomatoes, and ginger. It works best as a sauce, and is done in roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is great. If you like this recipe, take a look at these similar recipes: Gently Simmered Cauliflower in a Spicy Tomato Sauce, Romanesco Cauliflower in Spicy Tomato Sauce | Roman Style Cauliflower, and Pasta With Cauliflower & Spicy Tomato Sauce.

Ingredients

Cooking Instructions

1. 01

   Heat the oil in a large saucepan over medium heat. When hot,

2. 02

   Add the onion and sauté until it begins to soften — about 5 minutes.

3. 03

   Add the garlic, ginger, jalapeño and chili to the pan and stir for another few minutes. Now toss in the ground corander, ground cumin, turmeric, mustard powder and cayenne, and stir for another minute. Stir in the salt and add a few spoonfuls of tomato. Stir to deglaze the pan and then add the cauliflower. Stir to coat and then add the rest of the tomatoes along with 1/2 cup of water.Bring to a boil, adding more water as necessary. Reduce the heat to medium-low and cover. Simmer, stirring occasionally, until the cauliflower is fork tender — about 12 to 15 minutes. Stir in the garam masala and half of the chopped parsley or cilantro.

4. 04

   Sprinkle in a some of the toasted chickpea flour and stir well to combine.

5. 05

   Add more to achieve your desired thickness. Simmer gently for another few minutes. Stir in the rest of the parsley or cilantro and serve hot.Note: I consulted a few recipes while drafting this recipe and one element of the dish I was inspired to add was the toasted chickpea flour. Thanks to Raghavan Iyer, author of 660 Curries and Indian Cooking Unfolded for the inspiration. It is not necessary for the dish but it thickens up the sauce and adds a bit of nuttiness. You many also just sprinkle in a bit of chickpea flour or other flour to thicken or add less water and simmer down the tomato sauce before adding the cauliflower.If you do wish to toast the chickpea flour, heat a large non-stick skillet over medium-heat.

6. 06

   Add a cup of sifted chickpea flour and stir, constantly, scraping the bottom of the pan so that the flour doesn't clump for about 15 minutes or until it turns a reddish brown and gives off a nutty aroma. Cool completely before storing in a well-sealed jar in the refrigerator. This is a great addition to a wide array of curries and soups. The toasted flour will keep for at least 6 months.