Cauliflower with Dorsa Sauce RecipeOrigin: Algeria Period: Traditional |
Ingredients:
250g plum tomatoes, chopped 
Cauliflower with Dorsa Sauce Preparation:Method:Bring a large pan of salted water to a boil. Meanwhile, cut the cauliflower into florets and add to the water. Cook for about 8 minutes, or until the cauliflower is cooked through but still crisp. Meanwhile, prepare the sauce. Add the oil to a pan and use to fry the garlic for a few minutes, until it begins to turn golden. Add the salt, spices and harissa and fry for 1 minute before adding the tomatoes. Stir to combine, then reduce to a simmer and cook for 10 minutes, or until the tomatoes break down and form a sauce. Once the cauliflower is cooked, drain well and add to the sauce. Stir gently to ensure that all the cauliflower is coated and continue cooking gently for 5 minutes more. Serve on a bed of couscous or rice. |
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