Cauliflower in Tomato Sauce

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            FOOD FUNNY
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Thanks to Paul Barringer for sharing this:

Blessed are they who process lettuce, for they shalt see the tip of
the iceberg.

Blessed are the fishermen, for they shalt have net income.

Blessed are those who drink orange juice, for they shalt be able to
concentrate.

Blessed are those who make perfect bread, for they shalt be a good
roll model.

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            TODAY'S RECIPE
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Whenever you want an unusual treatment for even the most ordinary
vegetables, I suggest you open any good Indian cookbook to just
about any page. You'll probably be rewarded with a recipe like this one.

Cauliflower in Tomato Sauce

1 Tbs (15 ml) coriander seeds
2 tsp (10 ml) cumin seeds
1 tsp (5 ml) fennel seeds
2 Tbs (30 ml) vegetable oil
1 medium onion, finely chopped
1-2 cloves garlic, finely chopped
2-inch (5 cm) piece of ginger, finely chopped
1/2 tsp (2 ml) turmeric
1/2 tsp (2 ml) hot chile flakes
1 tsp (5 ml) sugar
1 1/2 cups (250 ml) tomato juice
1 large cauliflower
1/2 cup (125 ml) cilantro (coriander leaves), chopped
1/2 cup (125 ml) chopped roasted peanuts
Plain yogurt for garnish (optional)

Combine the coriander, cumin, and fennel seeds in a spice grinder,
electric blender, or mortar and pestle and grind to a powder. Heat
the oil in a skillet over moderate heat and saute the spice mixture
for 1 minute. Add the onion, garlic, ginger, turmeric, chile flakes,
and sugar and cook for 1 minute. Add the tomato juice and bring
to a boil. Reduce the heat and simmer uncovered for 5 minutes.
Cut the cauliflower into florets and chop the inner core into small
pieces. Place the cauliflower in a 2-quart (2 L) baking dish and top
with the sauce. Bake covered in a preheated 350F (180C) oven for
30 minutes. Remove the lid and bake until most of the liquid has
evaporated and the top is lightly browned, 10 to 15 minutes. Serve
hot or at room temperature garnished with cilantro, peanuts, and
yogurt if desired. Serves 4 to 6.
Received on Fri Jul 22 08:15:43 2005