Armenian-Style Cauliflower

We love to incorporate flavors from around the world, so we’re always on the lookout for ideas. This recipe was inspired by some Armenian recipes we tried. We played around with Armenian flavors, using our Finite Foodie spices, and then simplified the steps to streamline the process.

Difficulty:

Easy!

Cost:

Inexpensive!

Serves:5people

Serving Size:1 cup

Armenian-Style Cauliflower

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

Cauliflower can be boring, but not when tossed in this spicy tomato-tinged sauce! If you prepare this dish ahead of time and plan to reheat it before serving, cook cauliflower for only 2 minutes.

• CourseSide Dish
• CuisineUnspecified

Tools:knife and cutting board, colander, large bowl, large (10-inch) skillet, measuring spoons

	Prep Time
	15 minutes start to finish

Prep Time 15 minutes start to finish

Difficulty: Easy! Cost: Inexpensive! Serves:5people Serving Size:1 cup

Armenian-Style Cauliflower Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Cauliflower can be boring, but not when tossed in this spicy tomato-tinged sauce! If you prepare this dish ahead of time and plan to reheat it before serving, cook cauliflower for only 2 minutes. CourseSide Dish CuisineUnspecified Tools:knife and cutting board, colander, large bowl, large (10-inch) skillet, measuring spoons Prep Time 15 minutes start to finish Prep Time 15 minutes start to finish

Ingredients

• 1 head cauliflower
• 1 small onion
• 4 cloves garlic
• 2 tablespoons butter
• 3 tablespoons water or broth
• 3 tablespoons tomato paste
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoonn red pepper flakes

Garnish:

• 2 tablespoons chopped parsley or cilantro
• 1 lemon (optional)

Servings: people

Units:MetricUS Imperial

Instructions

1. Remove outer leaves, stalk, and core from cauliflower. Divide into large florets. Rinse in a colander then pat dry with a paper towel. Slice each floret into 1/4-inch-thick slices. Place in a large bowl.
2. Chop onion. Melt butter over medium-low heat in a large skillet and add onion. Cook and stir 2 to 3 minutes, or until onions are soft.
3. Mince garlic. Add to onions, along with water (or broth), tomato paste, thyme, coriander, allspice, salt, pepper, and red pepper flakes. Stir well, then turn heat to low. Cover and cook until cauliflower is crisp-tender, about 3 to 5 minutes.
4. Chop parsley. Right before serving, add parsley and toss. Squeeze juice from half a lemon over the cauliflower. Garnish with extra parsley and wedges from the remaining lemon if desired.

Recipe Notes

SERVING SUGGESTION:

• Serve with Roast Chicken or Pan-Seared Salmon and a mixed salad.

VARIATION:

1. Stir in some leftover chopped chicken along with the cauliflower.

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