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Steamed Cauliflower In Spicy Tomato Sauce Recipe

Experience a flavor explosion with this vibrant Steamed Cauliflower in Spicy Tomato Sauce recipe, inspired by Ruta Kahate's "5 Spices, 50 Dishes." Tender cauliflower florets are perfectly complemented by a rich and aromatic tomato sauce bursting with warming spices. A quick and easy weeknight meal that's both healthy and incredibly delicious!

Prep Time 15 mins
Cook Time 45 mins
Calories 151.1 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Steamed Cauliflower In Spicy Tomato Sauce 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Steamed Cauliflower In Spicy Tomato Sauce

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How to Make Steamed Cauliflower In Spicy Tomato Sauce

  1. Cut 1 medium head of cauliflower into florets. Place in a medium saucepan with 2 cups of water and 1/2 teaspoon salt.
  2. Bring to a boil, then reduce heat and simmer uncovered until cauliflower is crisp-tender, about 10 minutes. Remove from heat, cover, and set aside to keep warm.
  3. Heat 1 teaspoon of oil in a small skillet over low heat. Add 1 teaspoon cumin seeds and roast until dark and fragrant, about 2-3 minutes. Be careful not to burn them.
  4. Remove cumin from pan and set aside to cool completely.
  5. Add 1 teaspoon coriander seeds to the same skillet and roast until dark brown, about 2-3 minutes. Do not burn the spices.
  6. Once cooled, grind the cumin and coriander seeds together using a clean coffee grinder or spice grinder. Set aside.
  7. Heat 2 tablespoons of oil in a large saucepan over medium heat. Add 1 tablespoon grated ginger, 2 cloves minced garlic, and 1/2 teaspoon turmeric powder.
  8. Stir constantly until the mixture turns golden brown, about 1-2 minutes. Be careful not to burn it.
  9. Crush 1 (28 ounce) can of whole peeled tomatoes by hand and add them to the pan along with their juices.
  10. Bring the tomatoes to a boil, then stir in 1-2 small dried red chilies (or 1/4 teaspoon red pepper flakes), 1/4 teaspoon cayenne pepper (optional), the ground cumin-coriander mixture, and the remaining 1/2 teaspoon salt.
  11. Reduce heat to low and simmer the sauce for about 8 minutes, or until the tomatoes are well cooked and the oil starts to separate from the sauce.
  12. Stir in 1/4 cup chopped fresh cilantro and simmer for 1-2 more minutes.
  13. Place the warm cauliflower on a serving platter, pour the sauce over it, and serve immediately. Garnish with extra cilantro, if desired.

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

21g

Fat

4g

Carbs

3g

Recipe Categories (Choose a category and find related recipes!)

Starters Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes Vegetarian Proteins Indian Healthy Vegetarian Vegan Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

Curries 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Vegetables Asian Indian Vegetarian Dietary Cauliflower