Cauliflower stew in coriander and garlic sauce
Ingredients (serves 2)
1 medium cauliflower, cut into florets
1 medium onion, finely diced
1 garlic clove, minced
3 Tbs tahini
5 Tbs lemon juice
1 cup or 250 mL of water
1 Tbs olive oil
1 Tbs cumin
A handful of fresh coriander, finely chopped (keep the stems separated from the leaves)
Method
Preheat the oven to 200°C on rotating heat
Coat the cauliflower florets with 1 Tbs of olive oil and the cumin, then roast them in the oven for 25 minutes
In a pot, put the diced onions with the finely chopped coriander stems and 1 Tbs of olive oil and sauté them over medium-high heat until the onions become golden brown
In a bowl, mix together the tahini, the lemon juice and the water. Set aside
Once the florets are roasted, add them with the minced garlic to the pot over the brown onions. Then add the tahini mix and bring it to a boil then remove from the heat
Finally add the finely chopped coriander leaves and sprinkle with salt and pepper to taste
Serve piping hot with brown rice
Note: It is very important to use cumin when roasting the cauliflower florets, as it prevents you from bloating.
Recipe by Hind Tahboub and Diala Tufenkji
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