6 cups cauliflower floret
1/4 cup olive oil
1 medium onion, chopped
2 large baking potatoes, peeled and cut into 1-inch cubes
1 32-ounces can diced tomato or crushed tomato with juice
1 16-ounce can cooked garbanzo beans, drained
4 cloves garlic, mashed
1 teaspoon freshly ground coriander
1/2 cup chopped fresh cilantro
salt and pepper to taste
-Place the florets in bowl, drizzle with 2 tablespoons of olive oil, toss well, and then place the florets on a cookie sheet and broil until golden. Remove from the oven and set aside.
-In a heavy pot, heat the olive oil and saute the onion for few minutes. Add the garlic and the ground coriander. Stir and cook for one minute.
-Add the diced tomatoes, 4 cups of water, salt and pepper and bring to a boil.
-Drop the diced potatoes, stir, bring back to a boil. Cover and cook over medium heat until the potatoes are done but not mushy.
-Add the garbanzo beans and the cauliflower, stir gently and continue to cook over low heat for 5 minutes.
-Add the cilantro, stir and turn the heat off. Serve with rice.
Rice with Vermicelli Noodles
4 tablespoons olive oil
1 cup broken vermicelli noodles
2 cup rice
4 1/2 cup water
salt to taste
-In heavy pot, heat the olive oil and saute the noodles, stirring often, until golden.
-Carefully, pour the water over the noodles. Bring to a boil.
-Add the salt and the rice. Stir and bring back to a boil.
-Cover and cook the rice over very low heat for ten minutes.
-Turn off the heat, keep the lid on, and allow the rice to continue to cook with it own heat, for another ten minutes. Remove the lid and serve.