Featured Ingredient:
All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.
Ethiopian Berbere Cauliflower
Caitlin from Smith & Truslow
4-6
15 minutes
30 minutes
Ethiopian
Side Dish
Ethiopian berbere cauliflower: truthfully, who would know it's cauliflower? Tender cauliflower simmers in a rich tomato sauce with golden onions, ginger, garlic and our organic Berbere Spice, a smoky, warming Ethiopian blend of paprika, cayenne, fenugreek and cardamom. It's rich in flavor, about a 6 or 7 on the heat-o-meter, and finished with fresh basil. Vegan and gluten-free. Serve with rice, injera or flatbread.
Ingredients
- 1 large onion, chopped
- 4 tablespoons butter
- 2 teaspoons Organic Ground Ginger
- 2 tablespoons tomato paste
- 1 (14-ounce) can San Marzano tomatoes, drained and crushed by hand
- 1 tablespoon Organic Berbere Spice
- 1 medium head cauliflower (about 3 cups florets)
- 3 cloves garlic, finely chopped
- Salt, to taste
- 1 bunch fresh basil
Directions
Cut the cauliflower into florets and steam or boil until very tender, about 10 minutes. Drain and roughly mash.
Heat the olive oil in a large pot over medium heat. Add the onion and cook until golden, 6-7 minutes.
Add the garlic, ginger, Berbere Spice and tomato paste and stir for 1 minute until fragrant.
Add the tomatoes and cook for 5 minutes, until they break down into a sauce. Meanwhile, roughly chop three-quarters of the basil.
Stir in the mashed cauliflower and simmer for 5 minutes. Add salt to taste and the chopped basil, and simmer 2-3 minutes more.
Garnish with the remaining basil leaves and serve.
