Turkish Cauliflower

Turkish Cauliflower (Firinda Karnabahar) is flavored with garlic, tomatoes and lemon. This recipe is adapted from Give Recipe and serves 4 as a side dish or 2 as a main dish.

Ingredients

• 1 medium head cauliflower, about 2 pounds, cut into small florets

• 3 tomatoes, chopped

• 1 tablespoon tomato paste

• 6 cloves garlic, finely chopped or grated

• 2 tablespoons olive oil

• 1 and ½ teaspoon salt

• 1 teaspoon ground black pepper

• ½ teaspoon cayenne pepper or red pepper flakes (or less if you don’t like spicy food)

• 1 lemon

• ½ cup hot water

• Parsley for garnish

Instructions

1. Set your oven to 360°F to preheat. 

2. Slice cauliflower into small florets. 

3. In a mixing bowl, combine chopped tomatoes (feel free to puree them if that's your preference), tomato paste, finely minced garlic, olive oil, a dash of salt, pepper, and chili powder, along with the juice from one lemon. To get everything nicely blended, add in half a cup of hot water and stir.

4. Put the cauliflower florets in the sauce. Mix them with the tomato sauce, ensuring each piece is thoroughly coated for maximum flavor.

5. Pour everything into a baking dish. Bake for 35-40 minutes. The goal is for the cauliflower to become tender and richly infused with the sauce. If it’s not quite soft enough after testing with a fork, give it up to 10 more minutes in the oven.

6. Once baked, remove the dish from the oven. Sprinkle with chopped parsley and serve. Enjoy!

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