Cauliflower Crown With Spiced Tomato Sauce

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 3 lbs cauliflower (or 2 small heads)
• 1 1/4 lbs medium tomatoes, peeled and quartered
• 1/4 cup plus 2 tbsp. water
• 1 bay leaf
• 6 -8 peppercorns
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground fennel
• 1/4 teaspoon dry mustard
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon brown sugar
• 1/2 cup plain yogurt
• 2 tablespoons slivered toasted almonds or 2 tablespoons pistachios

Recipe

• 1 trim the base and outer leaves of the cauliflower. hollow out the stem about 1.25 inches. immerse the cauliflower head-down in cold salted water.
• 2 pour 3 cups salted water into a saucepan large enough to hold the cauliflower, and bring to a boil over high heat. place the cauliflower in the water, stem end down. when the water returns to a boil, cover and boil for 15-25 minutes over moderate heat.
• 3 meanwhile place the tomatoes in a small saucepan with the 1/4 cup of water and the bay leaf and peppercorns. gently boil over moderate heat for 10 minutes. strain the juice through a sieve, discarding the seeds and spices.
• 4 when the cauliflower is almost tender lift it out carefully and drain in a colander. transfer to a heated serving dish and rub with 2 tablespoons of butter (or use ghee if you have it.) set aside in a warm oven.
• 5 combine the ground spices with the 2 tablespoons of water in a small dish. heat the remaining 3 tablespoons of butter in a small saucepan over moderate heat. add the spice water and fry for 30 seconds. pour in the tomato juice, salt and sugar, bring to a boil and reduce until thick enough to coat a spoon.
• 6 to serve, spoon the sauce over the cauliflower, drizzle the yogurt over the sauce and sprinkle with nuts. cut into wedges and serve.