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.
country : Algeria
course : vegetable dish
source : http://www.classicnet.co.uk/recipes/W3R4F.HTM, through Amy Walsh [RecipeTag]