Cauliflower with Tomatoes & Cilantro

Wow, we are actually successfully growing actual successful cauliflowers in our garden at the moment. We are so impressed with ourselves, we are fit to burst. Tomatoes and onions too. That just leaves cilantro which we still need to figure out, so we got ours at the market.

4 servings
40 minutes prep time


Make the Spice Blend:
1 teaspoon cumin seed
2 teaspoons coriander seed
1/2 teaspoon salt

Grind the cumin and coriander seed together, and mix in the salt. Set aside.

Cook the Vegetables:
4 medium tomatoes (about 4 cups chopped)
1 small or 1/2 large cauliflower (about 4 cups florets)
1 medium onion
1 clove garlic
1 tablespoon mild vegetable oil
1/2 cup finely chopped cilantro
the juice of 1/2 lemon

Put a largish pot of water on to boil. Meanwhile, wash and trim the cauliflower into bite-sized florets. Blanch the tomatoes in the boiling water for 1 minute, then remove them to cold water. Peel them and chop them. Keep the boiling water, and when the tomatoes come out, put in the cauliflower florets and cook them for about 5 minutes, until just tender. Drain well.

Peel and chop the onion. Peel and mince the garlic. Peel and chop the tomatoes.

Sauté the onion in the oil (in a large skillet) until soft and slightly browned. . Add the seasonings and garlic to the onion and cook for a minute or two longer, until fragrant. Add the tomatoes, and cook until soft. Add the cauliflower and mix in well. Continue cooking, stirring occasionally, until hot through and well amalgamated, about 5 minutes more.

Chop the cilantro and mix it in; as soon as it is wilted drizzle the lemon juice over the cauliflower mixture. Serve at once.




Last year at this time I was on the same kick; I made Cauliflower with Ginger & Cilantro, and Cilantro & Tomato Soup.