1 medium, finely chopped
2 tsp, fresh, peeled and minced
canned tomato puree
1 pound(s), florets, cut into bite-size pieces and steamed
1 Tbsp, fresh, chopped
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and ginger; cook, stirring frequently, until the onion is softened, 4–5 minutes. Stir in the curry powder and cumin; cook, stirring constantly, about 1 minute.
- Stir in the tomato puree and water. Reduce the heat and simmer, covered, stirring occasionally, about 15 minutes. Remove from the heat and let cool slightly.
- Place the cauliflower in a serving bowl, top with the sauce, and sprinkle with the parsley. Yields about 1 cup per serving.