Cauliflower with Tomatoes and Cumin

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Cauliflower is a popular vegetable in the Sephardic kitchen. This has Yemenite flavours, and is as delicious at room temperature as it is warm, making it perfect for Shabbat or other holidays when cooking is forbidden. A sit is pareve, you can enjoy it with either a meat or a dairy meal.

Ingredients

  • 4 tomatoes
  • 30 ml/2 tbsp olive oil
  • 1</

Method

  1. Cut a small cross in the bottom of the tomatoes, plunge them into boiling water for 30 seconds, then refresh in cold water. Peel, cut into quarters and remove the seeds.
  2. Heat the oil in a flameproof casserole, add the onion and garlic and stir-fry for 2–3 minutes, or until the onion is softened. Add the cauliflower and stir-fry for a further 2–3 minutes, or unt