Carnabeet

• knife
• cooking pot  or  cookie sheet
• colander
• wooden spoon

• 1 head cauliflower (2 pounds)
• 2 c marinara or other prepared tomato sauce*
• 2 T lemon juice

Cut or break the cauliflower into florets.

Cook the cauliflower – 2 options:

1. Bring pot of water + 1 T salt to boil, add florets, and boil, uncovered, until just starting to become tender – about 8 minutes. Drain.
     or
2. Toss florets with 2 T olive oil and a dash of salt and pepper, spread in singler layer on cookie sheet, and roast at 425 for 15 minutes. Stir and roast another 15 minutes.

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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