Chou-fleur Rouge

Name: Chou-fleur Rouge (Cauliflower, Potatoes, and Onions Simmered with Tomatoes and Saffron)
Yield: For 6 people
Cuisine: France
Ingredients: 4 large or 6 medium-sized potatoes, sliced; ½ teaspoon Spanish saffron; a pinch of freshly ground white pepper; 2 teaspoons salt; 2 heads cauliflower, separated into florets; 2 heads cauliflower, separated into florets; 5 tomatoes (canned or fresh), chopped; 2 garlic cloves, peeled and cut in half; 6 small white onions, minced, or scallion cut into ½-inch pieces; 6 small white onions, minced, or scallion cut into ½-inch pieces; 2 tablespoons olive oil

Cauliflower, Potatoes, and Onions Simmered with Tomatoes and Saffron

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

With its subtle counterpoint of flavors, this is one of the most interesting of vegetable stews. The cauliflower should remain crisp and the potato slices firm. The vegetables are delicious as a hot first course or as an accompaniment for plain broiled fish or meat.

Ingredients

2 tablespoons olive oil
6 small white onions, minced, or scallion cut into ½-inch

Europe
France
Dinner
Vegan
Gluten-free
Mediterranean

Method

Heat the olive oil in a heavy-bottomed pan and sauté the onions and garlic for 3 minutes. Add the tomatoes and cook over high heat until they begin to bubble. Add the cauliflower and lower the flame. Add salt, pepper, and saffron (crush between your fingers and sprinkle). Cook, uncovered, over low heat for about 10 minutes. Add about ½