Cauliflower In Spicy Tomato Sauce Recipes

STEAMED CAULIFLOWER IN SPICY TOMATO SAUCE

Steps:

• place cut cauliflower in saucepan with water and 1/2 tsp salt. cover and simmer till cauliflower is crisp-tender, about 10 minute set aside and cover to keep warm.
• heat small skillet over low heat and roast cumin seeds until dark and fragrant. remove cumin from pan and set aside to cool. add coriander seeds to pan and slowly roast them till dark brown. do not burn spices. when coriander seeds have cooled, use clean coffee grinder to grind them with the cumin seeds and set aside.
• heat oil in large saucepan and add ginger, garlic, and turmeric. stir constantly over medium heat until mixture turns golden brown. this will happen quickly, so be careful not to burn it. crush tomatoes with hands and add them to pan along with juices. when tomatoes come to a boil, stir in chile, cayenne, cumin, coriander, and remaining 1/2 tsp salt. lower heat and simmer sauce about 8 minutes or till tomatoes are well cooked. the oil will start to separate from sauce. add cilantro and simmer 1-2 more minutes.
• place warm cauliflower on platter, pour sauce over it, and serve dish immediately.

CAULIFLOWER-STUFFED MEATBALL RAGOUT IN SPICY TOMATO SAUCE (TUNISIAN MUBATTAN BRUKLU)

Steps:

• Preheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F.
• Bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. Drain well and break into small florets.
• Place the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended. Remove to a bowl.
• Have a bowl of water handy to keep your hands wet while making meatballs. Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.
• Cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper toweling to drain.
• Heat the extra-virgin olive oil over medium-high heat in a large saucepan. Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili. Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. Add a little water to rehydrate sauce if it is dries out before that time. Serve meatballs covered with sauce.

SPICY CAULIFLOWER WITH GINGER, CUMIN AND TOMATOES

Steps:

• Place the cauliflower in a steaming basket above 1 inch boiling water. Cover and steam for 1 minute. Lift the lid and allow steam to escape for 15 seconds, then cover again and steam for 5 minutes, or until the cauliflower is just tender. Remove from the heat and refresh with cold water. Quarter the larger florets and set the cauliflower aside.
• Heat the oil in a large, heavy nonstick skillet or wok above medium heat. Add the ginger, cumin seeds and chiles and stir-fry for 1 minute. Add the cauliflower and stir-fry for 2 to 3 minutes. Stir in the tomatoes, ground coriander, cayenne, turmeric, and 1/2 teaspoon salt. Cook, stirring, for 5 minutes, until the tomatoes have cooked down and the mixture is fragrant. Taste and adjust salt. Stir in the cilantro, stir for another 30 seconds, and serve, passing lime wedges for squeezing.

CAULIFLOWER IN TOMATO SAUCE

Steps:

• Cut the cauliflower in small pieces and wash it with cold water. Boil it in water with a pinch of salt.
• Cut the onion , the carrot and garlic and fry them in a bit of oil.
• When the cauliflower if boiled enough to pierce it with a fork, drain the water and put it in the pan with the onion.
• In a bowl mix the tomato paste with a mug of warm water and add the chopped parsley.
• Pour the tomato paste in the pan and add water to almost cover the cauliflower. Leave it to boil for 15-20 minutes, add salt and pepper.
• Serve with grilled chicken .
• ENJOY!!!

PASTA WITH CAULIFLOWER, SPICY TOMATO SAUCE AND CAPERS

Steps:

• Bring a large pot of water to a boil while you core the cauliflower and break it into florets. Add a generous amount of salt to the water and blanch the cauliflower for 5 minutes, or until tender. Use a skimmer or strainer to scoop the cauliflower from the water and transfer to a bowl of cold water. Drain and chop the florets into small pieces. Keep the water at a simmer.
• Heat the oil over medium heat in a wide, heavy skillet and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the puréed tomatoes, a pinch of sugar, and salt to taste. Add the capers and cauliflower and simmer 10 to 15 minutes, until the tomatoes have cooked down and smell fragrant. Taste and adjust seasonings.
• Bring the water in the pot back to a boil and add the perciatelli. Cook al dente, usually about 7 or 8 minutes. Add about 1/2 cup of the pasta water to the pan with the cauliflower and stir. Drain the pasta and add to the pan, along with the parsley and the pecorino. Stir together and serve.

RIGATONI WITH CAULIFLOWER AND TOMATO SAUCE

Steps:

• Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander. Set aside.
• Meanwhile, in a Dutch oven, heat the oil over medium heat, swirling to coat the bottom. Stir in the cauliflower, parsley, onion, basil, and garlic. Cook, covered, for 10 minutes, or until the vegetables release some liquids, stirring occasionally.
• Stir in the remaining sauce ingredients. Increase the heat to medium high and bring to a boil, covered. Cook at a medium boil for 12 to 15 minutes, or until the cauliflower is tender, stirring occasionally.
• Pour the pasta into a large bowl. Spoon half the sauce over the pasta. Using two spoons, toss to coat. Spoon the remaining sauce over the pasta. Sprinkle with the Parmesan.
• (Per Serving)
• Calories: 388
• Total Fat: 7.5g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 3.5g
• Cholesterol: 1mg
• Sodium: 472mg
• Carbohydrates: 64g
• Fiber: 7g
• Sugars: 13g
• Protein: 12g
• Dietary Exchanges
• 4 Starch
• 1 Vegetable
• 1 Fat

SPICY CAULIFLOWER CURRY

Steps:

• Fill a large pot with about 1 inch of generously salted water. Place a steamer in the bottom and bring water to a boil. Add cauliflower florets; cover and steam until tender, 6 to 8 minutes.
• Remove from the heat, uncover, and allow to cool for 5 minutes. If cauliflower is not cooked to your preference, leave the cover on while it sits.
• Meanwhile, heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in cumin, cayenne pepper, ginger, 1 teaspoon salt, cinnamon, and turmeric; saute for 2 minutes.
• Stir in tomato sauce and bring to a boil. Reduce heat to low and simmer for 10 minutes. Mix in cream, paprika, and curry powder; cook and stir for 1 minute. Add mushrooms and return to a simmer. Cook, stirring often, until sauce has thickened, 10 to 15 minutes.
• Add steamed cauliflower to the sauce. Mix lightly until completely coated. Taste and add sugar and up to 1/2 teaspoon salt, if needed.

PERCIATELLI WITH CAULIFLOWER IN SPICY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil; blanch florets for about 5 minutes, then scoop out with a skimmer or strainer and transfer to a bowl of cold water.
• Keep the pot of water simmering while you drain the cauliflower and cut it into small pieces.
• In a large skillet, heat the oil over medium heat and cook the garlic, red pepper flakes, and optional anchovies, if using, for about 30 seconds; stir in the tomatoes, a pinch of sugar, and salt to taste.
• Add capers and cauliflower and simmer until the tomatoes have cooked down a bit, 10 to 15 minutes; taste and adjust seasonings.
• Meanwhile, bring the pot of water back to a boil and add the pasta; cook according to package directions, about 7 or 8 minutes.
• Transfer cooked pasta to the skillet (with the sauce), along with 1/2 cup of the pasta water; stir to combine.
• Stir in the parsley and Parmesan or sprinkle them on top to garnish.

CAULIFLOWER FALAFEL WITH SPICY TOMATO SAUCE RECIPE

Steps:

• Prepare the sauce by adding all of the ingredients to a medium saucepan. Bring the sauce to a boil and then reduce heat. Simmer for 30 minutes, stirring occasionally. Once sauce is finished, remove from heat and let cool. Puree sauce so that it is smooth and set aside. Chop cauliflower into florets and then puree cauliflower and garlic into a food processor for 90 seconds or until the mixture becomes grainy. Add pureed crumbs to a large bowl and combine with other falafel ingredients. Stir for 3 minutes until the mixture begins to form a thick paste. Heat half an inch of oil in a small saucepan (about 3/4 cup). Form falafel paste into balls about 1 1/2 inches across and fry them in the hot oil. Each side should be cooked for about 5 minutes so that the edges being to turn brown. If you flip the falafel balls too soon, they might fall apart or wind up undercooked. Once fully cooked, transfer fried falafel balls to a paper towel to soak up excess oil. Serve with spicy tomato sauce and enjoy!

SPAGHETTI SAUCE WITH CAULIFLOWER

Steps:

• Heat the olive oil over medium heat in a large saucepan or soup pot, and cook the garlic, onion, and cauliflower, stirring occasionally, until the cauliflower is browned and tender, about 30 minutes. Pour in the basil, black pepper, and crushed tomatoes, and simmer until the sauce is thickened and the flavors have blended, about 30 more minutes.