This quick, easy, and very very tasty recipe is adapted from my mother-in-law’s cookbooks which I have added cumin and hot sauce to spice it up a little and sugar to balance out the sourness of tomato paste and lemon juice. The result was marvelous and I couldn’t believe I pulled it off perfectly…yes, I just said “perfectly” (while patting myself on the back!)
Serve it as
a side dish or as an appetizer using French bread or your favorite bread to soak
up the juice…..ummm….heaven!
What you need: for 3-4 servings
¼ cup
carrots sliced
¼ cup onion
sliced¼ cup celery sliced
2 cups cauliflower cut into small flowerets
Pinch of Salt and pepper
1 tsp Thyme
1 tsp Coriander
1 tsp cumin
3 tbsp olive oil
½ cup white wine
½ cup veggie stock
3 tbsp tomato paste
1 tbsp sugar
3 tbsp lemon juice
**Hot sauce – optional
How to:
1. Stir fry onion, carrots, and celery in the olive oil over medium-high heat for about 3 minutes and add cauliflower, then seasoning with salt, pepper, thyme, coriander, and cumin.
2. Add white wine, veggie stock, tomato paste, sugar, stir and let it cooking in the sauce for 2-3 minutes. Be careful not to overcook the veggies.
3. Turn off the heat and add lemon juice and hot sauce if you prefer.
^___^
No comments:
Post a Comment