Cauliflower – Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g cauliflower
- 2 cans tomato (s), peeled, 40 g each
- 3 medium onion (s)
- 3 large clove (s) garlic
- 5 tablespoon olive oil, or rapeseed oil
- 1 teaspoon, heaped cumin, crushed
- 1 teaspoon, heaped cardamom
- 1 teaspoon coriander
- 2 teaspoons, heaped curry powder
- 0.5 teaspoon ½ pepper
- 0.5 teaspoon ½ chili powder
- 0.5 teaspoon ½ ginger powder
- 0.5 teaspoon ½ cinnamon powder
- 1 pinch saffron, goes without it
- 6 tablespoon raisins, or more
- 400 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Clean and wash the cauliflower and cut into florets. Chop the canned tomatoes. Peel and finely chop the onions and garlic.
- Sauté the onions, garlic and cauliflower in heated oil while stirring. Dust with the spices (except for the coriander) and sauté briefly.
- Add tomatoes, raisins and stock, cover and cook over medium heat for approx. 40-50 minutes (bite test). Season to taste with salt and pepper. Finally stir in coriander (dried or fresh).
- Rice tastes good with it.
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