Ethiopian Berbere Cauliflower
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Ethiopian berbere cauliflower… truthfully, who would know it’s cauliflower? Berbere, with onion, ginger, garlic and tomato, produce a cauliflower recipe that’s rich in flavor, and about a 6 to 7 on the heat-o-meter.
Ingredients
- 1 large onion, chopped
- 4 tablespoons butter
- 1 tablespoon chopped fresh ginger
- 14 oz San Marzano tomatoes, drained and crushed by hand
- 2 tablespoons tomato paste
- 3 cups cooked cauliflower, mashed
- 2 teaspoons Berbere Spice
- 3 cloves garlic, finely chopped
- Salt to taste
- 1 bunch basil
Directions
Place onions and butter in a pot and cook over medium heat until golden (about 6-7 mins).
Add ginger, tomato paste and tomatoes. Cook for 5 more minutes.
While cooking, roughly chop 3/4 of basil.
Once tomatoes have integrated into a sauce, add Berbere, tomato mixture, cauliflower and garlic to the pot. Mix well and simmer for 5 minutes.
Add salt and chopped basil. Simmer for another 2-3 minutes.
Garnish with remaining basil.