Spicy Cauliflower with Tomato Sauce (Gulpea)

Though this recipe for stewed cauliflower hails from Afghanistan, palates in Texas will appreciate the flavors of garlic, jalapeño and coriander throughout the rich broth. Orange or white cauliflower will hold its color best in the stew.

5 cloves garlic, peeled 4 medium vine-ripe

tomatoes, cored

1⁄2 cup canola oil

2 small yellow onions, cut

into ¼-inch dice 1 tablespoon ground turmeric 1 tablespoon kosher salt 2 1⁄4teaspoons ground

coriander

1 teaspoon freshly ground

black pepper

2 small heads orange or white cauliflower, cut into large florets

1 large jalapeño, stemmed

and sliced 1⁄4-inch thick

Instructions: Purée the garlic and tomatoes in a blender; set aside.

Heat the oil in an 8-quart Dutch oven or large pot over a medium-high flame. Cook the onions until slightly caramelized, 10-12 minutes. Stir in the turmeric, salt, coriander and pepper and cook 30 seconds.

Add the reserved tomato mixture to the pot and cook, stirring occasionally, until thickened, 10-12 minutes. Transfer half the sauce to a bowl.

Place the cauliflower stemside down into the pot and pour the reserved sauce and 1⁄2 cup water over the top. Top the cauliflower with the jalapeño and bring to a boil. Do not stir. When it boils, cover and reduce the heat to medium-low and cook without stirring until the cauliflower is tender, 45-60 minutes.

Makes 6 servings From saveur.com