Warm cauliflower salad

Warm cauliflower salad

With the weather cooling down warm salads are more and more welcome. At this time of the year, I prefer a hearty, warm plate to a cold salad. This cauliflower salad con be served as a side dish, but it can serve as well as a whole meal, especially for lunch. I served it with crusty oven baked potatoes. The tomato in combination with the cumin and the garlic gives the dish a mediterranean flair.

Skinn the tomatoe and cube it. You can also used canned tomatoes, depending on season and geography.

Fry the cubed onion in a bit of oil. Then add the chopped garlic. Stir and fry for a minute or two. Now add salt and pepper and saffron.

Now add the caulyflower and the tomato. Add a bit of water if needed. The vegetables should be just covered with liquid.

Cover the pot and let it boil for 15 minutes. Then let it boil for another 5 minutes without covering it in order to loose some liquid. The cauliflower should be done by now.

Place on a big serving plate and put lots of parsley over it. Ready to serve.