|Easy recipe for an incredibly flavorful cauliflower and tomato dish.|
|Time||30-60 minutes, depending on how you cook the cauliflower|
Cut or break the cauliflower into florets.
Cook the cauliflower – 2 options:
Heat tomato sauce until just boiling, stir in the cooked cauliflower, cover, reduce to simmer, and cook about 10 minutes.
Stir in lemon juice and serve.
* Depending on how thick the tomato sauce is, you might want to replace ½ cup or so with water to thin out. It should be quite liquidy to start as it will thicken slightly while cooking.
Adapted from the recipe for “Sephardic Cauliflower in Tomato Sauce (Carnabeet)” in Olive Trees and Honey, by Gil Marks.
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