Cauliflower with Tomatoes and Cumin

This makes an excellent side dish to serve with barbecued meat or fish.

Serves 4

30ml/2tbsp sunflower or olive oil
1 onion, chopped
1 garlic clove, crushed
1 small cauliflower, broken into florets
5ml/1tsp cumin seeds
a good pinch of ground ginger
4 tomatoes, peeled, seeded and quartered
15-30ml/1-2tbsp lemon juice (optional)
30ml/2tbsp chopped fresh coriander (optional)

1. Heat the oil in a cast iron pan, add the onion and garlic and stir-fry for 2-3 minutes until the onion is softened. Add the cauliflower and stir-fry for a further 2-3 minutes until the cauliflower is flecked with brown. Add the cumin seeds and ginger, fry briskly for 1 minute, and then add the tomatoes, 175ml/6fl-oz/¾cup water and some salt and pepper.

2. Bring to the boil and then reduce the heat, cover with a plate or with foil and simmer for 6-7 minutes, until the cauliflower is just tender.

3. Stir in a little lemon juice to sharpen the flavour, if liked, and adjust the seasoning if necessary. Scatter over the chopped coriander, if using, and serve at once.

Source: Moroccan Cooking: Fragrantly Spices North African Cuisine by Rebekah Hassan

Tags: cauliflower moroccan cumin

Submitted by samuel on 18th Oct 2009 19:13