• 450 gcauliflower florets
• 60 mlcanola oil
• 0,5 tspsalt
• 2 pieceslarge shallots or 1/4 red onion, sliced
• 2 piecesRoma tomatoes, thinly sliced lengthwise
• 1 tsptamarind salt, optional
• 1 cupcilantro sprigs, coarsely chopped
• 1 piecelime or lemon, cut into wedges

Préparation

1. 1Check the cauliflower and cut any large florets in half or quarters to ensure even cooking.
2. 2Heat the oil in a wok or lidded pot over medium-high heat. Add the cauliflower and salt, cover, lower the heat, and cook for 4 minutes, until the cauliflower begins to brown and soften.
3. 3Uncover, add the shallots, and cook for 2 minutes, stirring often. Add the tomatoes, raise the heat, and cook for about 1 minute, until they begin to break down and the cauliflower is cooked through.
4. 4Season with tamarind salt or regular salt as needed. Sprinkle with cilantro and serve with lime or lemon wedges.