Cauliflower with Dorsa Sauce is a traditional Algerian recipe for a classic vegetarian dish of cauliflower served in a tomato-based sauce flavoured with harissa. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Cauliflower with Dorsa Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
250g plum tomatoes, chopped
2 garlic cloves, finely chopped
4 tbsp olive oil
1 tsp paprika
1 tsp salt
1 tsp freshly-ground black pepper
1 tsp harissa
1 medium cauliflower
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 firm and crisp.
In the meantime, 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.
Click on the image, above to submit to Pinterest.