1 head cauliflower
4 tablespoons olive oil
1 medium onion, chopped
1 16 ounce can diced tomato
1 8 ounce tomato sauce
6 cloves garlic, mashed
1 1/2 cup chopped fresh cilantro
2 medium potatoes, peeled and cut into 1-inch cubes
1 12 ounces can cooked garbanzo beans, drained
3 scallions, chopped, optional
salt and pepper to taste
-Break the cauliflower into separate florets. Place the florets on a cookie sheet. Spray with olive oil spray and broil until golden brown. Remove from the oven and set aside.
-In a heavy pan, heat the olive oil and saute the onion for 4 minutes. Add the diced tomatoes, the tomato sauce, 8 cups water, salt and pepper. Bring to a boil.
-Add the garlic and the cilantro and then drop the potatoes, bring back to a boil. Cover and cook over low heat for 10 minutes or until the potatoes are done but not soft.
-Drop the florets and the garbanzo beans. Adjust the seasoning and bring to a boil. Cook over medium heat for 5 minutes.
-Sprinkle with the chopped onion and serve with rice or mashed potatoes.