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Cauliflower Cooked In Spicy Tomato Sauce

vegetables, side dishes

1 tablespoon coriander seeds
1 1/2 teaspoon cumin seeds
1/4 teaspoon aniseed or fennel seeds
1 tablespoon peanut oil
1 large onion; chopped
--1 cup
1 large clov garlic; minced
1 tablespoon julienne-cut fresh ginger
1 teaspoon sugar
1/2 teaspoon turmeric
1/2 teaspoon ground red pepper
1 1/2 cup tomato juice
1 cauliflower; trimmed and chopped
-- 2-to-2 1/2-pound
kosher salt; to taste
1/3 cup roasted peanuts; chopped
1/4 cup chopped fresh cilantro; (up to 1/2)
--or parsley

1. In a spice mill, coffee mill or with a mortar and pestle, finely grind coriander, cumin and aniseed or fennel seeds.

2. In a heavy pot or Dutch oven, heat oil over medium heat. Add onions and garlic and cook to soften slightly, about 3 minutes. Add ginger, sugar, turmeric, ground red pepper and the ground spice mixture. Toss for 1 minute. Add tomato juice and bring to a simmer, stirring. Cover and cook over low heat, stirring occasionally, for 5 minutes.

3. Add cauliflower and stir to coat with the sauce. Cover and simmer, stirring occasionally, until the cauliflower is soft and the sauce has thickened slightly, 10 to 15 minutes. Season with salt.

4. Transfer to a serving dish and sprinkle with peanuts and cilantro or parsley. Serve hot.

Makes about 4 cups, for 4 main-course servings.

205 calories per serving: 9 grams protein, 11 grams fat (1.5 grams saturated fat), 24 grams carbohydrate; 470 mg sodium; 0 mg cholesterol; 7 grams fiber.

Busted by: Gail Shermeyer <>

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Contributor: Eating Well, October 1996

Yield: 4 servings

Preparation Time: 0:00

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