Ingredients :
- 750 g cauliflower, washed and chopped into bite sozed chunks
- Some olive oil
- 3 small shallots or 1 big purple onion
- 1 thumb sized piece of root ginger
- 1 clove garlic
- 1 can crushed tomatoes (400g), undrained
- 1 bay leaf
- to taste Salt, pepper and chili flakes
- 1-2 teaspoons sugar
- 2 tablespoons red wine
- 1 teaspoon balsamic vinegar
Method :
- Place cauliflower on a parchment lined baking sheet in a single layer. Sprinkle with salt and pepper and drizzle with olive oil. Bake for 35-45 minutes in a 200°C oven. Stir every 15 minutes
- While the cauliflower is in the oven, add diced shallots to an oiled saucepan set over medium low heat
- Fry shallots until translucent then add grated ginger. Fry until fragrant
- Next, add minced garlic. After about 30 sec, add crushed tomatoes, vinegar, salt, pepper, chili flakes and bay leaf
- Add wine and bring sauce to a boil, stirring every so often. Alcohol will evaporate
- Simmer for 25 minutes then mash with a potato masher or blend it up if you prefer a smooth sauce. Take off heat and serve over roasted cauliflower. Enjoy :)
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