Recipe Source: Fleetwood, Jenni. One-Pot, Slow-Pot & Clay-Pot Cooking. Anness Publishing, London, 2006 p. 70
I've got a confession to make. While I love entertaining, and I'll really miss those Sunday open houses when the New England climate puts a stop to them in a few weeks, every once in a while I get tired. One recent Sunday was just one such occasion. I'd been feeling pretty lousy all week, and was feeling even worse that morning. We kind of expected that we would get a very, very small turnout, since many of the attendees are football fans (that's American football to those of you who live someplace where the other football is prevalent) and that Sunday was the Patriots' season and home opener. When all was said and done, it was just me and the Spouse for dinner - and that was just fine with me. I scrapped two dishes that I would otherwise have served, to be delayed until later in the week, and I gave the Spouse the choice as to which vegetable would be served. This was the dish that he picked.
I didn't make a whole lot of changes to the recipe. I decreased the amount of oil, increased the amount of garlic (as if one clove was ever going to suffice in this house!), used powdered cumin instead of whole seeds (husband's preference), increased the amount of ginger, increased the amount of canned tomatoes (because I didn't want leftovers growing new life forms in my fridge), and that's it. Okay, I guess when I write it out it does look like I changed a bunch of things, but I certainly didn't think about it at the time. It was a very easy dish to prepare and it matched surprisingly well with our meaty main dish.
Cauliflower with Tomatoes and Cumin (serves 4; approx. $1.35/serving)
1 tablespoon olive oil
1 onion, chopped
6 garlic cloves, crushed
1 cauliflower, broken into florets
1 teaspoon ground cumin
1 teaspoon ground ginger
1 14-oz can fire roasted diced tomatoes, liquid reserved
Kosher salt and black pepper to taste
2 tablespoons chopped cilantro
- Large wok with lid
- Heat the oil in the wok.
- Add the onion and garlic. Stir-fry 2 - 3 minutes or until the onion is softened.
- Add the cauliflower and stir-fry another 2 - 3 minutes, or until the cauliflower is flecked with brown.
- Add the cumin and ginger and fry briskly for one minute.
- Add the tomatoes. Add the tomato liquid you reserved and enough water to bring the total liquid to 3/4 cup. Add some kosher salt and black pepper to taste.
- Bring to a boil, reduce heat, cover and simmer 6 - 7 minutes.
- Sprinkle the cilantro over the dish, turn into a serving dish and serve.