Cauliflower Yahni

An easy one pot wonder, taking a traditional Greek dish, in which, vegetables mostly, are cooked in a tomato sauce: "Yahni" being the name, and slightly mingling it with Asia.

The concept here is to create a flavor profile as a base in which the main ingredients will cook, and then evaporate most of the liquid to get a thick sauce type carrier. Ingredients (1) to (10) constitute the flavor profile. Feel free to add more, or use less, experiment. Ingredients (11) and (12) are the main vegetables. Again feel free to change the recipe but think about how long it takes for each vegetable to cook. For example, here I add various sizes of cauliflower florets. The bigger ones will cook in roughly the same time as the potatoes and retain their shape, but the smaller ones will cook faster, break down and mingle with the sauce. Use a medium sized pot, you don't want them spread out, but neither packed. You should aim at roughly two layers of vegetables, so that all will be enveloped in the liquid. Finally, gradually season throughout the cooking, finally adjusting at the end.

In the pot over medium to high heat with a little olive oil add

1. Fennel Seeds, 1 tbsp

2. Seeds from 4 Cardamom pods

and lightly fry for 1 minute to release aromas. Then add

3. Onion, 1 pc, finely chopped

4. Celery, 3 stalks, finely chopped

5. Red Pepper, 1 pc, finely chopped

and allow to soften for another couple of minutes. Continue with

6. Garlic, 1 large clove, finely chopped

for a few seconds and then

7. Tomato paste, 2 tbsp

8. Fresh Tomato, 1 pc, grated flesh

9. Red curry paste, 1 tsp

10. Vegetable stock (or water if making flavor concessions for any reason), 400 ml plus more if needed

and give it a good stir. Finally add

11. Cauliflower, half a head, separated into small and large florets

12. Potato, 1 medium, cut into 3 cm half moons.

Cover pot and simmer for about 30 minutes, until vegetables are cooked, adding more stock or water if necessary (you don't want it to dry out before vegetables are cooked). Take lid off and cook for another 10 minutes or until most of the water has evaporated and the liquids have reduced. Alternatively, you can evaporate in a preheated oven at 200 degrees Celsius for about 10 minutes - I prefer the oven as an evaporation medium, as the vegetables don't continue to cook as vigorously.

13. Garnish options: fresh thyme, basil leaves, parsley leaves.

Flavors will develop as it cools so it is better served slightly warm or at room temperature.

Keeps well for a few days in an air tight container in the fridge.