Print this recipe
Algerian Cauliflower
Recipe by: Susan V.
1 cup chopped tomatoes
2 large cloves garlic
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. harissa*
1 medium sized cauliflower, cut into florets
Steam the cauliflower until it is cooked but still crisp (about 5 minutes). Meanwhile, cook the finely chopped garlic in a non-stick pan for a minute or so until it starts to turn golden, but not brown. Add the tomatoes, salt, pepper, paprika and harissa and mix together. Turn the heat down and simmer the sauce for 5 minutes.
Add the cauliflower to the sauce, turning it over and allowing it to heat through for 5 minutes or so. If the sauce becomes too thick, add a little water.
*hot chile paste, available in Middle Eastern stores
Please follow and like us:
March 9th, 2010 at 12:41 pm
Kerry, I have a list of Jackson restaurants I’ve tried at http://www.veganconnection.com/Jackson.html. However, since I live on the north side of town, I don’t think I have any listed that would be any closer to I-20 than High Noon. If I hear of anything, I’ll let you know.