Cauliflower I Could Consume Continuously

J said he likes titles that use alliteration. Have I gone too far?

The thing about this title is that it is 100% true. I have tasted the best cauliflower of my life, and it was made right in our own kitchen. Ghizlane comes to our apartment twice/week and we clean, cook, and chat in Arabic together. She prepared cauliflower and eggplant (see related post for eggplant recipe), and I may never eat cauliflower (or eggplant) any other way! This cauliflower recipe goes well with fresh bread (Moroccan, Sourdough, or Italian) and also tastes great for breakfast with a fried egg on top (for a non-vegan twist, of course). Personally, I usually end up demolishing half of the cauliflower before I even remove it from the pan...that's the best way to eat it, in my opinion. Try this recipe at home, OR come visit us in Morocco and I will make it for you :)

You will need:

2 medium tomatoes, one grated and one diced

2 cloves of garlic, minced

1/4 cup of Olive Oil

~1 tsp Turmeric

~1 tsp Paprika

~1 tsp Dried Basil

Salt and Pepper

Cayenne Pepper, optional (if you want to add a bit of heat)

1 heaping Tbsp of fresh cilantro, minced

1 head of Cauliflower, cut into florets

1 cup of hot water

Start by putting the tomatoes, minced garlic, olive oil, turmeric, paprika, basil, salt, and pepper into a medium saucepan. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture resembles a chunky tomato sauce. Add the cilantro, cauliflower florets, and hot water to the pot and gently mix until the cauliflower is coated. Cover and cook over medium heat, stirring occasionally, until the cauliflower is soft (maybe 20 minutes). Cook, uncovered, a few more minutes, until some of the liquid has evaporated and the sauce thickens slightly. Then, grab a piece of bread and eat all of it straight from the pot...or however else you choose to do it.