Chimiflower 🍅
July 4, 2021
Chimiflower is an idea that I got from thinking about my variations on tikka masala. Why not try it with vegetables? The little jar of dry chimuchurri was one of my salvage-store finds; feel free to use chimichurri sauce if you can’t find dry.
1 cauliflower, cut into small pieces (about 7 cups)
28 oz can tomatoes
15 oz can tomato sauce
1 cup coarsely chopped onion
1/2 cup coarsely chopped celery
3/4 cup coarsely chopped yellow bell pepper
3 cloves garlic, minced
1/2 teaspoon freshly ground white pepper
1-1/2 teaspoons dry chimichurri seasoning
salt to taste
If the canned tomatoes aren’t pre-diced, chop them up. Put all ingredients in a 5-quart pot. Bring to near-boil over low heat, stirring often. Simmer for 15-20 minutes, or until cauliflower is crisp-tender. Voila! Chimiflower! Makes about 8 1/2 cups.
Variation: substitute curry powder for the chimichurri.
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