Braised Cauliflower with Spicy Poblano-Yogurt Sauce
Ingredients:
1 Poblano Pepper 1/2 Onion 2 Tbsp. Olive Oil 1 Tbsp. Minced Garlic 1 Head Cauliflower 1 Tomato 1/2 Cup Low-Fat Yogurt 1/2 Cup Chicken Stock or Water 1 Tbsp. Ancho Chili, ground 2 tsp. Cumin, ground 1 Pinch Crushed Red Pepper (if the poblano is not very hot) 1 Pinch salt, as needed
Peel onion and garlic.
Rinse and dry poblano pepper.
Cut pepper in half and remove seeds and stem.
Slice pepper into medium size pieces.
Cut pieces in half.
Slice onion thin or dice small.
Place pepper, onion and oil into a large pot.
Cover the pot and gently cook over medium heat for about ten minutes.
Remove the lid from time to time to stir the ingredients.
While pepper and onions are cooking you can gather and prep all the other ingredients.
Trim the leaves off of the cauliflower.
Cut and break cauliflower from around the core turning the large head into smaller flowerets.
You will be left with a nice size cauliflower core.
You can cook the core in this recipe by cutting it into small chunks.
Rinse the cauliflower at this time.
Mince the garlic and reserve until needed.
Chop the tomato into a tomato puree.
After the onions and peppers have been cooking for ten minutes, remove the lid and add the garlic.
Continue to cook and stir onions, pepper and garlic for another ten minutes.
Ingredients will become very soft and just begin to pick up some color.
As the garlic is cooking, place the yogurt into a mixing bowl and add all remaining ingredients from this recipe to the bowl as well.
Mix everything together with a small whisk and reserve until needed.
At this point the onions, pepper and garlic have been cooking for around twenty minutes.
Add cauliflower and tomatoes to the pot.
Mix everything together.
Pour spicy yogurt sauce into the pot.
Mix ingredients together.
Turn heat up to medium-high; bring to a simmer.
Cover the pot and simmer cauliflower for around seven minutes.
Remove a piece of cauliflower and check it for doneness.
When cauliflower is cooked, remove the pot from the heat.
Let the cauliflower sit in the sauce for as long as you like allowing the cauliflower to pick up more flavor.
Reheat before serving.
Be sure to serve extra sauce over the cauliflower.
