Karnabahar Kavurma (Sautéed Cauliflower with Tomatoes and Dill)
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Ingredients
- 1 cauliflower, cut into florets
- 1 onion, finely chopped
- 2 garlic cloves
- 2 ripe plum tomatoes
- 3 tbsp olive oil
- 2 tbsp fresh dill, chopped
Nutrition (per serving)
- Calories
- 158 kcal
- Protein
- 4.2 g
- Carbohydrate
- 9.6 g
- of which sugars
- 6.3 g
- Fat
- 10.8 g
- of which saturates
- 1.6 g
- Fibre
- 4.5 g
- Salt
- 0.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion and garlic cloves for 6 minutes until softened.
- 2
Add the cauliflower florets and cook for 5 minutes, stirring often.
- 3
Add the ripe plum tomatoes, chopped, and 100ml water, cover and simmer for 15 minutes until the cauliflower is tender.
- 4
Stir in the fresh dill and season with salt and black pepper before serving.
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