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Cauliflower in Spiced Tomato Sauce

Cauliflower is the Clark Kent of vegetables...seemingly mild-mannered, but a nutritional powerhouse! One of the cancer-fighting cruciferous veggies, I serve it in soups, stews, stir-fry dishes...and in this side dish where spicy tomato sauce shows off cauliflower's true magic. 


Spiced Tomato Sauce :

2 teaspoons extra-virgin olive oil 
2 cloves fresh garlic, crushed 
1/2 red onion, small dice
Sea salt 
1/2 teaspoon curry powder 
Generous pinch crushed saffron 
2 cups canned diced tomatoes 
3 tablespoons capers, drained, do not rinse 
8 pitted, oil-cured black olives, coarsely chopped 
3 to 4 sprigs fresh flat-leaf parsley, coarsely chopped 

Spring or filtered water 
1 medium head cauliflower, leaves trimmed, left whole

Prepare the sauce: Place oil, garlic and onion in a saucepan over medium heat. When the onion begins to sizzle, add a pinch of salt, curry powder and saffron and saute until the onion is translucent, about 3 minutes. Stir in tomatoes, capers and olives, season with about 1/2 teaspoon salt and bring to a boil. Cover and reduce heat to low. Cook for 15 to 20 minutes. Remove from heat and stir in parsley.

While the sauce cooks, bring about 2/3 inch of water to a boil with a pinch of salt in a large pot. Add cauliflower and steam until you can easily pierce it with a fork, about 12 to 15 minutes (depending on the size). 

Transfer cauliflower to a serving platter, spoon sauce liberally over top and serve with the remaining sauce on the side.

Makes 7-8 servings. 


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