Brouklou bil dersa (Cauliflower in dersa sauce): Difference between revisions
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Revision as of 07:04, 27 December 2014
| Brouklou bil dersa (Cauliflower in dersa sauce) | |
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| Servings: | Serves 4 |
| Ready in: | 55 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
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This typical Algerian cauliflower dish is cooked in a sauce of tomatoes, garlic, paprika, coriander and harissa.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 large cauliflower, broken into florets
- 4 tablespoons oil
- Garlic to taste, chopped
- 2 large ripe tomatoes, peeled and chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon or more harissa
- 4 tablespoons long grain rice, washed under cold running water
- 2 teaspoons coriander leaves, finely chopped
Method
- Bring a large pan of lightly salted water to the boil, add the caulflower and simmer for 5 minutes.
- Drain the cauliflower.
- Heat the oil in a large pan, add the garlic, tomatoes, salt, pepper, paprika and harissa and fry for a minute or two, stirring constantly.
- Add 300 ml water, bring to the boil and simmer for 10 minutes.
- Add the rice, coriander and caulflower, stir gently and simmer, uncovered, until the rice and caulflower are cooked, stirring occasionally.
Chef's notes
I see no reason why you cannot use frozen cauliflower if necessary, in which case, omit step one of the instructions.