Spanish Cauliflower
1 cauliflower, trimmed and divided into florets
2 hard-boiled eggs, chopped
1 cup of olive oil
2-3 cloves of garlic, chopped
1 tbsp of chopped fresh parsley
Salt, to taste
Boil the cauliflower florets in salted water for 10-15 minutes, or
until tender. Drain and put them in a warmed serving dish. Heat the oil
in a small skillet, frying garlic and parsley until crisp. Sprinkle
cauliflower with eggs, garlic, and parsley. Serve immediately.
Cauliflower, Potato, and Pea Curry
1 pound of cauliflower cut into large florets
1 and 1/2 pounds of peeled and boil potatoes
1 cup of fresh peas (or frozen petite peas)
1 cup of crushed tomatoes in a thick puree
1/2 cup of chopped cilantro
1/2 cup of water
1/4 cup of cooking oil
1 tbsp ground coriander
1 1/2 tsp of ground cumin
1/2 tsp turmeric
1/4 tsp dried red-pepper flakes
1 tsp salt
6 cups of cooked rice (3 uncooked)
In a large frying pan, heat oil over medium heat. Add he coriander,
cumin, turmeric, and red-pepper flakes and whisk. Add the cauliflower
and potatoes, cooking and stirring frequently until the vegetables
start to soften (about 5 minutes).
Add the tomatoes, 1/4 cup of cilantro, water and salt. Bring to a
simmer, reduce heat to low and cook until all vegetables are tender
(about 15 minutes). Stir in peas and remaining cilantro and cook until
tender (about another two minutes).
Serve over a bed of hot rice.