Recipe by: Susan V.
- 1 cup chopped tomatoes
- 2 large cloves garlic
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. harissa*
- 1 medium sized cauliflower, cut into florets
Steam the cauliflower until it is cooked but still crisp (about 5 minutes). Meanwhile, cook the finely chopped garlic in a non-stick pan for a minute or so until it starts to turn golden, but not brown. Add the tomatoes, salt, pepper, paprika and harissa and mix together. Turn the heat down and simmer the sauce for 5 minutes.
Add the cauliflower to the sauce, turning it over and allowing it to heat through for 5 minutes or so. If the sauce becomes too thick, add a little water.
*hot chile paste, available in Middle Eastern stores
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