Cauliflower – pot

Ingredients for 4 servings:

• 800 g cauliflower
• 2 cans of tomatoes, peeled, 240 g each
• 3 m.-sized onion(s)
• 3 large garlic cloves
• 5 tbsp olive oil or rapeseed oil
• 1 tsp, heaped cumin, crushed
• 1 tsp, heaped cardamom
• 1 tsp coriander
• 2 tsp, heaped curry powder
• ½ tsp pepper
• ½ tsp chili powder
• ½ tsp ginger powder
• ½ tsp cinnamon powder
• 1 pinch of saffron, can also be used without
• 6 tbsp raisins, or more
• 400 ml vegetable stock

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Trim and wash the cauliflower and divide it into florets. Chop the canned tomatoes. Peel and finely chop the onions and garlic. Sauté the onions, garlic, and cauliflower in heated oil, stirring occasionally. Sprinkle with the spices (except the coriander) and sauté briefly. Add the tomatoes, raisins, and broth, cover, and cook over medium heat for about 40-50 minutes (test for tenderness). Season to taste with salt and pepper. Finally, stir in the coriander (dried or fresh). Serve with rice.