8 oz chopped Italian tomatoes
2 large cloves garlic
4 tbsp olive oil
1 tsp each of paprika, salt and black pepper
1 tsp harissa
1 medium sized cauliflower trimmed of its leaves and cut into florets

Boil the cauliflower in salted water until it is cooked but still crisp. This should take about 7-8 minutes. Meanwhile, cook the finely chopped garlic in the oil in a separate pan for a minute or so until it starts to go golden. Add the tomatoes, salt, pepper, paprika and harissa and mix together. Turn the heat down and simmer the sauce for 10 minutes. Drain the cauliflower and add it 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 of the water in which the cauliflower was cooked. Serve with boiled rice, sprinkling with a little parsley.

Serves 4


country : Algeria

course : vegetable dish


source :, through Amy Walsh [RecipeTag]