Sautéed Cauliflower with Rosemary, Oranges, Cumin and Dried Tomatoes
Cauliflower, rosemary and orange are a trio made in heaven.
- 1 large head of cauliflower trimmed
- 1 medium orange preferably organic, with rind, washed well
- 3 tablespoons Greek extra virgin olive oil
- 2 large red onions coarsely chopped
- 2 large garlic cloves finely chopped
- 6 sun-dried tomatoes in olive oil chopped
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- 1/2 teaspoon ground cumin or more, to taste
- 1/2 teaspoon ground turmeric or more, to taste
- 1/2 teaspoon curry powder or more, to taste
Cut the cauliflower in half from the crown to the base. Place each half stem side down and cut in half again. Slice the cauliflower into thin pieces that should look like a cross-section of florets. Wash well and drain.
Cut the orange in quarters lengthwise and cut each quarter into small wedges, about 1/4-inch/50mm thick.
Heat two tablespoons of the olive oil in a large deep skillet over medium heat and cook the onion, stirring, until wilted. Stir in the garlic. Add the cauliflower pieces and toss to coat in the oil. Season with salt and pepper and stir in the orange pieces, sun-dried tomato pieces, and spices. Add the rosemary. Add about 1/2 a cup of water to the pan. Place the lid over the pan and cook the cauliflower until it is soft but still al dente, about 20 - 25 minutes. Remove and serve.