Cauliflower Cooked In Spicy Tomato Sauce

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Servings: 4 Difficulty: Intermediate
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A vibrant, aromatic one-pot dish featuring tender cauliflower in a rich, spicy tomato gravy topped with crunchy peanuts.
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This dish is a comforting yet exciting twist on traditional vegetable curries. The cauliflower florets are simmered until tender in a deeply flavorful sauce made from tomato juice, warm spices like cumin and coriander, and a kick of fresh ginger and red pepper. The result is a harmonious blend of sweet, spicy, and savory notes, with the earthy crunch of roasted peanuts adding a delightful textural contrast. Perfect for a quick weeknight dinner or a vegetarian main course, it pairs beautifully with rice or naan bread. The spices bloom in the oil to create an aromatic experience that fills the kitchen, making this a satisfying meal that feels both rustic and refined.

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Cauliflower Cooked In Spicy Tomato Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 201.0
Dietary:
V Vegan

Description

This dish is a comforting yet exciting twist on traditional vegetable curries. The cauliflower florets are simmered until tender in a deeply flavorful sauce made from tomato juice, warm spices like cumin and coriander, and a kick of fresh ginger and red pepper. The result is a harmonious blend of sweet, spicy, and savory notes, with the earthy crunch of roasted peanuts adding a delightful textural contrast. Perfect for a quick weeknight dinner or a vegetarian main course, it pairs beautifully with rice or naan bread.

Ingredients

Directions

  1. Finely grind the coriander seeds, cumin seeds, and aniseed (or fennel seeds) together using a spice mill, coffee grinder, or mortar and pestle.
  2. Heat the peanut oil in a heavy pot or Dutch oven over medium heat.
  3. Add the chopped onion and minced garlic to the pot; cook, stirring occasionally, until the onions soften slightly, about 3 minutes.
  4. Stir in the julienned ginger, sugar, turmeric, ground red pepper, and the freshly ground spice mixture; toss and cook for 1 minute to bloom the spices.
  5. Pour in the tomato juice and bring the mixture to a simmer, stirring constantly.
  6. Cover the pot and cook over low heat, stirring occasionally, for 5 minutes to allow the flavors to meld.
  7. Add the chopped cauliflower florets to the pot and stir gently to coat them evenly with the sauce.
  8. Cover and simmer, stirring occasionally, until the cauliflower is tender and the sauce has thickened slightly, about 10 to 15 minutes.
  9. Season with kosher salt to taste.
  10. Transfer the dish to a serving platter and sprinkle generously with chopped roasted peanuts and fresh cilantro (or parsley).
  11. Serve hot immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 201.0kcal
% Daily Value *
Total Fat 15.0g24%
Saturated Fat 2.0g10%
Cholesterol 0.0mg0%
Sodium 97517.8mg4064%
Total Carbohydrate 13.8g5%
Dietary Fiber 5.6g23%
Sugars 5.6g
Protein 7.5g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cauliflower, spicy, tomato sauce, curry, vegan, vegetarian, cumin, coriander, ginger, peanuts, indian inspired, one pot meal, healthy dinner, gluten free, simmered vegetables, aromatic spices, quick dinner, plant based, cauliflower curry, spicy tomato
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