Adapted from “Egyptian Cooking, A practical Guide”
Traditionally the cauliflower would first be battered and deep fried before being stewed in the tomato sauce. However, these days we prefer to roast the cauliflower instead of deep frying.
3 tbsp olive oil
Salt and pepper
4 cloves garlic
1 chopped medium onion
A little olive oil
3 to 4 tbsp tomato puree
3 tbsp chopped parsley
salt and pepper
Preheat oven to 200C.
Cut cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion and 3 tablespoons olive oil; season with salt and freshly ground black pepper.
Roast, tossing occasionally, until almost tender, 35-40 minutes.
Meanwhile, make the tomato sauce:
Heat oil in pan. Gently fry garlic in oil. Add tomato puree and water, parsley. Season with salt and pepper. Simmer for 10 to 15 minutes.
Drop roasted cauliflower into the tomato sauce and simmer for a further 20 minutes until cauliflower is very tender and the sauce is reduced and rich.
NOTE: We’ve found this recipe works very nicely with home-made tomato passata.