Spicy Cauliflower with Lemon and Garlic

  • 4 cups cauliflower, about 1 small head, cut into florets
  • 1/4 cup onion, diced
  • 1 Tbsp. olive oil
  • 1/3 cup tomato, diced
  • 1/4 tsp. ground ginger
  • 1/4 tsp. crushed red pepper flakes, or to taste
  • 1/4 tsp. paprika
  • 1/8 tsp. cumin
  • 1 tsp. garlic, minced
  • 1 bay leaf
  • 1 lemon, thinly sliced
  • 2 Tbsp. parsley, chopped
  • 2 Tbsp. cilantro, chopped
  • pinch saffron
  • 1/4 tsp. turmeric
  • 1 1/2 cups hot water

Clean and prepare the cauliflower by halving the head, removing the core and cutting the florets.  Or you can use a bag of frozen cauliflower.  Make sure they are cut into nice size pieces and are not too large.

Preheat a large saute pan on medium heat and add the olive oil.  Saute the onion for about 2 to 4 minutes until translucent.  Add the tomato, ginger, crushed red pepper flakes, paprika, cumin and garlic, stir well and continue to cook for about 2 more minutes.  Add the cauliflower, bay leaf and sliced lemon.  Toss to coat with parsley and cilantro.  Add turmeric, saffron and water and bring to a boil.  Reduce heat, cover and simmer for about 20 to 30 minutes, or until the cauliflower is tender.

With a slotted spoon, remove the cauliflower to a platter.  Reduce the liquid to thicken for sauce and spoon over cauliflower to serve.  Enjoy!