Adapted from Saveur • Serves 4
3 cloves garlic, chopped
1 14.5 oz can fire roasted diced tomatoes
2 tablespoons olive oil
1 yellow onion, chopped fine
1 teaspoon ground turmeric
1/2 teaspoon sea salt
1 teaspoon ground coriander
fresh black pepper, to taste
1 large head cauliflower, cut into large florets
1 jalapeño, thinly sliced
- Purée garlic and tomatoes in a blender.
- Heat oil in a Dutch oven or deep skillet over medium-high heat. Cook onions until lightly browned, about 8 minutes. Stir in turmeric, salt, coriander, and pepper and cook 30 seconds.
- Add the tomato mixture and cook about 5 minutes. Spoon out about half the sauce.
- Fit cauliflower, stem side down into pot; pour reserved sauce and 1/2 cup water over the top. Sprinkle with the jalapeños; Bring to a boil, reduce heat to medium-low and cook, covered, without stirring, until cauliflower is tender, about 45 minutes.