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Cauliflower With Tomatoes And Cumin

This makes an excellent side dish to serve with barbecued meat or fish and makes a delicious alternative to the traditional cheese sauce.

Image of Cauliflower With Tomatoes And Cumin

30ml/2 tbsp sunflower or olive oil
1 onion, chopped
1 garlic clove, crushed
1 small cauliflower, broken into florets
5ml/1 tsp cumin seeds
A good pinch of ground ginger
4 tomatoes, peeled, seeded and quartered
15-30ml/1-2 tbsp lemon juice
30ml/2 tbsp chopped fresh coriander (optional)
Salt and freshly ground black pepper


Serves: 4


Heat the oil in a cast iron pan add the onion and garlic and stir­fry for 2-3 minutes until the onion is softened. Add the cauliflower and stir­fry for a further 2-3 minutes until the cauliflower is flecked with brown. Add the cumin seeds and ginger, fry briskly for 1 minute, and then add the tomatoes, 175ml/6fl oz/¾ cup water and some salt and pepper.

Bring to the boil and then reduce the heat. Cover the pan with a plate or foil and simmer for 6-7 minutes, until the cauliflower is just tender. Don't overcook the cauliflower or it will start to disintegrate.

Stir in a little lemon juice to sharpen the flavour, and adjust the seasoning. Scatter over the chopped coriander, if using, and serve at once.

NUTRITION NOTES Per portion:- Energy 88kcals/366kj, Protein 2.9g, Fat 6g, Saturated Fat 0.9g, Carbohydrate 5.9g, Fibre 2.1g Sugars 5g, Calcium 22mg

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