We sauté the cauliflower to get it slightly caramelized, then steam it to soften the vegetable without burning the spices.

Julia Levy
EatingWell Magazine, December 2020

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Recipe Summary

active:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Add cauliflower; cook until browned, about 2 minutes. Stir in paprika, pepper, cinnamon and cumin. Stir in water; cover and cook until tender, 6 to 8 minutes. Remove from heat. Stir in peppers, raisins, mint, vinegar and salt.

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Tips

Tip: Pickled and jarred Juanita (or piquanté) peppers from South Africa—commonly called Peppadew peppers—are small and round like a cherry tomato, but sweet and peppery like a pepper. Peppadew is the brand name of the South African company that makes them. Look for them with other pickled vegetables at well-stocked grocery stores.

Nutrition Facts

126 calories; fat 8g; sodium 329mg; carbohydrates 14g; dietary fiber 3g; protein 3g; sugars 8g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 824IU.
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