This is the final recipe of our virtual trip to Afghanistan. Unlike the kebabs, this recipe wasn't altered too much! I like cauliflower. However, the kids really don't like it so I don't cook it very much. This dish requires a bit of cooking time, so it's not good for a week night vegetable dish. This was pretty tasty though and it complimented the rest of our meal very nicely! Stay tuned as we travel to our "B" country soon.....
from Afghan Culture Unveiled
3 tbsp. olive oil
2 medium onions, pureed in a food processor or finely chopped
6 cloves garlic, pureed in a food processor or finely chopped
1 tsp. ground curry
1 tsp. ground coriander
1 tsp. salt
¼ cup tomato sauce
1/2 cup vegetable or chicken broth
1/2 tsp. ground black pepper
1 head cauliflower, washed, stem removed, cut into large pieces
Heat the olive oil over medium-high heat in a large, heavy-bottom pot. Add the onions and brown for about 10 minutes until golden brown. Add the garlic and ginger, cook for an additional 2 minutes. Add all the remaining ingredients except the cauliflower. Stir well and simmer for about 8 minutes until the liquid reduces and you have a thick, oniony sauce.
Add the cauliflower and stir until the sauce covers all the pieces of the cauliflower. If you feel you don't have enough sauce to coat the cauliflower, add another 1/4 cup of broth.
Put the lid on the pot, cook on low for 20 to 30 minutes until the gulpea can be easily pierced by a fork, stirring every 5 minutes. Remove the lid and cook uncovered for another 5 minutes to allow the sauce to reduce. The cooking time will vary but you want the result to be fork-tender, but not mushy.
Family Rating: 1 thumb up.