Cauliflower 4 times different: Mexican

Name: Cauliflower 4 times different: Mexican
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 1,2 kg); 7-10 Tbsp Salt; 50 ml Milk; 2 TABLESPOONS Lemon juice; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 1-2 TEASPOONS Chilli powder; 1 TABLESPOON Tomato paste; 2 can(s) (425 ml each) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6–7 pickled peppers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 1,2 kg)
7-10 Tbsp Salt
50 ml Milk
2 TABLESPOONS Lemon juice
1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
1-2 TEASPOONS Chilli powder
1 TABLESPOON Tomato paste
2 can(s) (425 ml each) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6–7 pickled peppers

Directions

1
Clean the cauliflower, cut into florets and wash. In a large pot, boil up plenty of salted water with milk and lemon juice. Add the cauliflower and cook for 10-12 minutes
2
Peel and finely dice the onion and garlic. Heat the oil in a pot. Sauté onion and garlic in it, dust with approx. 1/2 tsp. chilli powder and steam briefly.
3
Stir in the tomato paste, sweat it on and deglaze with tomatoes. Bring to the boil, puree finely, season with salt, pepper and sugar, cover and simmer for 3-4 minutes. Drain the pepperoni, cut into rings, stir about 2/3 into the sauce, season again. Lift the cauliflower out of the water, serve with sauce, dust with chilli powder and sprinkle with remaining pepperoni rings