Simple and easy to prepare, this beautiful braised tomato and cauliflower dish is great served as a stand-alone starter or as side to a main meal.
- 80 ml (⅓ cup) extra virgin olive oil
- 1 large red onion, finely chopped
- 1 medium cauliflower, cut into medium-size florets
- salt and black pepper
- 1 tsp ground cinnamon
- 2 tbsp tomato paste
- 125 ml (½ cup) hot water
- 500 g tomatoes, grated, to yield 1½ cups tomato puree
- 1 cinnamon stick
- 10 cherry tomatoes, halved
- 1 lemon, juiced
- crusty bread, to serve
- Greek yoghurt, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Place a large saucepan over medium heat. Add the olive oil and onion and cook for 4 minutes until the onion softens. Add the cauliflower and cook for 2 minutes. Season with salt, pepper and ground cinnamon. Cook for a further 5 minutes, stirring regularly.
Combine the tomato paste and water and mix until dissolved. Add the water to the saucepan, along with the grated tomatoes and cinnamon stick. Bring to the boil, reduce the heat to a simmer, cover and cook for 15 minutes. Add the cherry tomatoes and simmer for a further 5–10 minutes until the cauliflower is tender.
Remove from the heat and stir through the lemon juice. Serve with yoghurt and bread.
©2012 Maria Benardis
Photography by Alan Benson