Name: Cauliflower Baked in Spicy Tomato Sauce
Yield: Serves 4 as a main dish
Ingredients: ¼ to ½ teaspoon ground hot pepper; ½ teaspoon turmeric; 1 tablespoon coriander seeds; 1½ teaspoons cumin seeds; ½ teaspoon anise or fennel seeds; 1½ cups tomato juice; 1 tablespoon peanut oil (preferably roasted); 2-inch knob of ginger; 1 medium onion; 1 large garlic clove; 1 medium-large white cauliflower (about 2½ pounds); 1/3 cup roasted peanuts; ¾ teaspoon kosher salt; ½ cup tightly packed cilantro (coriander) leaves; Optional: yogurt; 1 tablespoon sugar

Preparation info

Serves
4
as a main dish

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Cauliflower baked in a piquant, fragrant sauce until spoon-tender and deep-flavored (no crunchy crudité here), then topped with a dollop of yogurt, becomes a mainstay of a vegetarian meal. If you have not tried cooking the raw vegetable directly in sauce, you’ll be pleased with the fuss-free method. Serve with bulgur, millet, or mixed grains for a vegetable meal; or spoon alongside grilled lamb. The soft, saucy dish can be reheated, if advance preparation is more convenient.

Ingredients

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Ingredients

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