Recipes

Cauliflower with Tomato Sauce (Gulpea)

December 17, 2014

Florets of cauliflower are stewed in a fragrant garlic-laced tomato sauce of fried onion, spices, and jalapeño in this Afghan dish from Nawida Saidhosin, a home cook and teacher from New York's League of Kitchens.

Yield: serves 6

Ingredients

5 cloves garlic, peeled
4 medium vine-ripe tomatoes, cored
¹⁄₂ cup canola oil
2 small yellow onions, cut into ¼” dice
1 tbsp. ground turmeric
1 tbsp. kosher salt
2 ¹⁄₄ tsp. ground coriander
1 tsp. freshly ground black pepper
2 small heads cauliflower, cut into large florets
1 large jalapeño, stemmed and sliced ¼" thick

Instructions

Purée garlic and tomatoes in a blender; set aside. Heat oil in an 8-qt. Dutch oven over medium-high. Cook onions until slightly caramelized, 10–12 minutes. Stir in turmeric, salt, coriander, and pepper; cook 30 seconds. Add reserved tomato mixture; cook, stirring occasionally, until thickened, 10–12 minutes. Transfer half the sauce to a bowl. Fit cauliflower, stem side down into pot; pour reserved sauce and ½ cup water over top. Top with jalapeño; boil. Reduce heat to medium-low; cook, covered, without stirring, until cauliflower is tender, 45 minutes to 1 hour.