Braised Cauliflower with Three-Seed Sauce

Serve with rice for a vegetarian supper or as a side dish
Welcome to the New Year! Has anyone else been indulging? Me too. For the next while, A Veggie Venture is slimming down. Look for low-calorie and/or low-carb vegetables for the whole month of January.

With a vengeance, people seem to love the cookbook, Vegan with a Vengeance. So I just had to try it myself even if my 'status' is former vegetarian and current committed carnivore. I ignored the recipes that call for TVP and other processed ingredients (there aren't many) to focus on the same ones which would catch my eye in any cookbook or food magazines, the simple recipes with short lists of easily available 'real-food' ingredients.

This (quick? no!) braise of spices, cauliflower and tomato is first up. It was good, even if spartan for a vegetarian supper; over rice, however, it might really hit the spot.

I did find the timing off: the recipe said the cauliflower should cook covered for 5 minutes, then uncovered for another 5. After the specified 10 minutes, the tomatoes were still just warming up and the cauliflower was completely raw. After 45 minutes, it was done. That's a big difference.

I may well throw this in the crockpot. I'd also serve as a side dish. Or I might return to a roasted cauliflower and tomato dish with the same spices last spring: it was truly delicious.


Hands-on time: 15 minutes plus occasional stirring
Time to table: 75 minutes
Serves 4 as main dish, 8 as side dish

1 tablespoon olive oil (or broth for a fat-free version)
1 large onion, diced

1/2 teaspoon table salt
2 teaspoons cumin seed
2 teaspoons mustard seed
1 teaspoon fennel seed
1/2 teaspoon turmeric
1 bay leaf
1 jalapeno, minced
3 cloves garlic

1 head cauliflower, cored, cut into florets, Xs cut into thick stems
28 ounces canned diced tomatoes

In a large, deep skillet large enough to hold the cauliflower in a single layer, heat the oil til shimmery. Add the onion and cook for about 10 minutes, stirring often, til beginning to turn gold.

Meanwhile, assemble the spices, bay leaf, jalapeno and garlic in a small bowl. Add to the skillet and cook, stirring continuously, for about 1 minute. Add the cauliflower and tomatoes, stir to combine. Cover and let cook, stirring occasionally, adjusting heat as necessary to cook at a good simmer, for about 45 minutes. Remove from heat and let rest for 15 minutes.

~ more cauliflower recipes ~
from A Veggie Venture

~ more cauliflower recipes ~
from Kitchen Parade, my food column

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2007

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I do love braising...might even make the white devil flower taste ok

  2.'s much fun!!!

    I'm back bloggin' btw!

  3. Love the sound of these spices and cauliflower is so good! Kind of interesting on the time thing.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna