A new one dish recipe from Yotam Ottolenghi. I served this accompanied by a packet of Merchant Gourmet Persian Style Quinoa and Lentils. The next day the leftovers went with chips…
Ingredients
- 8 large vine tomatoes 700g net weight
- 1/2 tsp ground turmeric
- 1 1/2 tsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- Seeds from 8 cardamom pods crushed in a mortar
- 1/8 tsp ground cloves
- 2 smalls heads cauliflower trimmed and cut into medium-sized florets (850g net weight)
- 90 ml olive oil
- salt
- 3 cm piece fresh ginger peeled and roughly chopped
- 5 plump garlic cloves peeled and roughly chopped
- 1 red onion peeled and finely chopped
- 1 large green chilli deseeded and finely chopped
- 1 tsp black mustard seeds
- 1 1/2 tsp tomato paste
- 30 g coriander leaves roughly chopped, plus a few extra leaves to garnish
- 200 g baby spinach
- 100 g cherry tomatoes cut in half
Servings:
Instructions
- Heat the oven to 180C/350F/gas 4. Coarsely grate the tomatoes on a box grater, discarding the skin: you should end up with about 600g grated tomato.
- Mix all the spices in a small bowl, then add a third of this mixture to a large bowl. Add the cauliflower, two tablespoons of oil and a half-teaspoon of salt to the large bowl, then toss to coat.
- Put the ginger, garlic and a quarter-teaspoon of salt in a mortar and crush to a rough paste.
- Heat two tablespoons of oil in a frying pan on a medium flame and, once hot, fry the onion until soft and browned – about seven minutes. Add the ginger and garlic paste, green chilli and mustard seeds, stir-fry for a minute more, then stir in the tomato paste and remaining spice mixture, and cook for another 30 seconds.
- Add the grated tomato and a teaspoon of salt, leave to simmer for five minutes, then stir in the coriander and spinach, and cook for another three minutes, until the sauce has reduced a little.
- Transfer the sauce to a 20cm x 30cm baking dish and top with the cauliflower mix and cherry tomato halves. Cover tightly with foil, bake for 40 minutes, then remove the foil, drizzle with a tablespoon of oil and bake uncovered for 10 minutes more.
- Remove from the oven, drizzle with the remaining tablespoon of oil, top with a little coriander and serve.
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