|50.00 ml||fresh chillies — 573|
|1.00||onion — finely chopped|
|0.00||salt and freshly ground black pepper — to taste|
|2.00||garlic — cloves, finely chopped|
|4.00||tomatoes — peeled, chopped|
|10.00 ml||cumin — seeds|
|500.00 g||cauliflower — florets|
|15.00 ml||fresh parsley — chopped|
|0.00||fresh coriander — finely chopped|
Heat the oil in a saucepan over medium heat, add the onion and a pinch of salt and, stirring occasionally, sauté for 10 minutes or until the onion starts to caramelise.
Add the garlic and sauté for two minutes.
Add the tomatoes and cumin and simmer for another five minutes.
Add the cauliflower, season with salt and pepper and simmer for 10 to 15 minutes or until the cauliflower is cooked but still firm.
Add the chopped parsley and stir.
Garnish with the fresh coriander and serve at room temperature.