Berber-style Stewed Cauliflower

Ingredients

In the original Italian dish, Cavolfiore in umido, the cauliflower is stewed in a tomato-based sauce with Italian herbs and spices. In the Berber adaptation, the dish incorporates a unique blend of Berber spices, such as cumin, paprika, and turmeric, to infuse it with the distinct flavors of Berber cuisine. This adaptation adds a touch of spiciness and a deeper complexity to the dish. We alse have the original recipe for Cavolfiore in umido, so you can check it out.

• 1 large cauliflower, cut into florets 1 large cauliflower, cut into florets
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional, for extra heat) 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup vegetable broth 1 cup vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 5g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the cauliflower florets to the pot and cook for a few minutes, stirring occasionally, until they start to brown slightly.
3. 3.
   Sprinkle the ground cumin, paprika, turmeric, and cayenne pepper (if using) over the cauliflower. Stir well to coat the florets evenly with the spices.
4. 4.
   Pour in the diced tomatoes and vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 20-25 minutes, or until the cauliflower is tender.
6. 6.
   Once the cauliflower is cooked, remove the pot from the heat. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Cauliflower — Make sure to cut the cauliflower into evenly sized florets to ensure even cooking.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
• Paprika — Opt for a high-quality smoked paprika to add a smoky depth to the dish.
• Turmeric — Be cautious while handling turmeric as it can stain surfaces and clothing.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish.

Tips & Tricks

• For a heartier meal, add chickpeas or cooked lentils to the stew.
• Adjust the spiciness by increasing or decreasing the amount of cayenne pepper.
• Serve the stewed cauliflower over couscous or with crusty bread for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Berber-style Stewed Cauliflower as a main dish accompanied by couscous or crusty bread. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the stewed cauliflower in a shallow serving dish, allowing the vibrant colors of the cauliflower and the rich sauce to shine through. Sprinkle some additional paprika and cumin on top for an extra touch of visual appeal.