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Post by DotRen on Jan 21, 2019 14:18:08 GMT
CAULIFLOWER WITH TOMATO SAUCE (GULPEA)This sounds like it could be a wonderful base for a soup as well, just break up the cauliflower more(or puree part of it)and add chicken broth. I'd use olive oil, not canola, and a lot less.
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Post by Holly Gail on Jan 21, 2019 14:38:52 GMT
Saveur won't let me see their page for more than about a minute before popping up a message telling me to disable my ad blocker or subscribe... Most sites that ask me to disable my ad blocker also give me the option of viewing the page at least once; but Saveur's other option is to subscribe... Would you be willing to print the recipe here?
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Post by DotRen on Jan 21, 2019 15:20:09 GMT
That is weird! When I try to go to the recipe from the web site, it blocks me but when I click it through the email it goes through fine!
Ingredients
5 cloves garlic, peeled
4 medium vine-ripe tomatoes, cored
1⁄2 cup canola oil
2 small yellow onions, cut into ¼” dice
1 tbsp. ground turmeric
1 tbsp. kosher salt
2 1⁄4 tsp. ground coriander
1 tsp. freshly ground black pepper
2 small heads cauliflower, cut into large florets
1 large jalapeño, stemmed and sliced ¼" thick
Instructions
Purée garlic and tomatoes in a blender; set aside.
Heat oil in an 8-qt. Dutch oven over medium-high.
Cook onions until slightly caramelized, 10–12 minutes.
Stir in turmeric, salt, coriander, and pepper; cook 30 seconds.
Add reserved tomato mixture; cook, stirring occasionally, until thickened, 10–12 minutes.
Transfer half the sauce to a bowl.
Fit cauliflower, stem side down into pot; pour reserved sauce and ½ cup water over top.
Top with jalapeño; boil.
Reduce heat to medium-low; cook, covered, without stirring, until cauliflower is tender, 45 minutes to 1 hour.
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Post by Holly Gail on Jan 22, 2019 1:49:35 GMT
Thank you, Rene!
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Deleted
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Posts: 0
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Post by Deleted on Jan 23, 2019 0:45:37 GMT
Exactly my kind of meal !!
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