Cauliflower four times different: with spicy tomato sauce

Name: Cauliflower four times different: with spicy tomato sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 1 kg); 7-10 Tbsp Salt; 75 ml Milk; 2 TABLESPOONS Lemon juice; 1 Onion; 1 Garlic clove; 1 red chilli pepper; 1 TABLESPOON Olive oil; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 1 kg)
7-10 Tbsp Salt
75 ml Milk
2 TABLESPOONS Lemon juice
1 Onion
1 Garlic clove
1 red chilli pepper
1 TABLESPOON Olive oil
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Clean the cauliflower, cut out the hard stalk so that the head does not fall apart. Wash cauliflower. In a large pot, boil up plenty of salted water with milk and 2 tablespoons of lemon juice. Add the cauliflower (cabbage must be covered with water), if necessary weight down with a skimmer and cook for 15-17 minutes.
2
Peel and finely dice the onion and garlic. Clean, cut, seed and wash the chilli pepper. Cut the pod into rings. Heat oil in a pot. Sauté onion and garlic.
3
Stir in tomato puree, sweat it on and deglaze with tomatoes. Bring to the boil, puree finely, season with salt, pepper and sugar. Add chilli rings, simmer covered for 3-4 minutes. Lift the cauliflower out of the water and serve with sauce