Bowl of Cauliflower & Tomatoes
(click to enlarge)

Cauliflower & Tomatoes


Burma - Bagan
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
45 min
Prep		 So simple, but so pleasing! A flavorful vegetarian stir fry, suitable as a light main dish for two or a side dish for four. See also Comments.

1
11
1-1/2
1
1
3
2/3
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ar
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#
oz
oz
c

T
t
---

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Cauliflower (1)  
Tomatoes (2)
Shallots
Cilantro
Egg (opt) (3)
Oil
Salt
-- Serve with
Lime Wedges
--------------
Prep   -   (30 min)
  1. Break and/or cut CAULIFLOWER into bite size florets. Split any thick stems for even cooking, and see Note-1.
  2. Scald TOMATOES 1 minute in boiling water, quench in cold water and peel. Cut into about 3/4 inch chunks.
  3. Cut SHALLOTS in half lengthwise, peel and slice fairly thin crosswise.
  4. Pinch off CILANTRO leaves and end sprigs (usually 3 leaves). Measure is for whole leaves and sprigs lightly packed.
  5. IF using, beat EGG medium.
Run   -   (10 min)
Be careful not to over-cook at any point.
  1. Heat OIL in a wok or spacious sauté pan over fairly high flame. Stir in Cauliflower and Salt. Cover and fry, stirring fairly often, until Cauliflower is getting tender and is lightly browned in spots, about 6 minutes.
  2. Stir in Shallots and fry stirring until softened.
  3. Over higher flame, stir in Tomatoes. Tumble a few times until softened and any liquid has evaporated.
  4. Stir in Egg (if using), then Cilantro.
  5. Serve hot with Lime Wedges on the side.
NOTES:

  1. Cauliflower:

      Weight is after preparing florets, since I can't predict how much stem and leaves your Cauliflower will have, though usually 1-1/2 pounds is enough. Cauliflower is grown in the Shan Hills of Burma, and trucked to major Burmese cities.

  2. Tomatoes:

      Some prefer Plum Tomatoes or other fairly solid varieties, but I find just about any ripe tomatoes will work just fine.

  3. Egg:

      The pattern recipe omits the egg, but admits it is normally added in Bagan. I usually include it.

  4. Comments:

      The Lime Wedges go really well with this. The pattern recipe suggests as a variation a sprinkle of Soy Sauce and finish with a "heaping spoon" of Sambal Oelek. I prefer no soy sauce and don't favor Sambal Oelek (which is Indonesian). While I don't serve with hot sauce, if I did I'd use our recipe for Burmese Chili Garlic Sauce on the side with a small spoon. It's much tastier and less hot.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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