Braised Cauliflower With Tomatoes

Photo: Angie's Recipes

Ingredients

150 grams Tomatoes

500 grams Cauliflower

3 clove Garlic, sliced

1/2 teaspoon Chicken bouillon

1/2 teaspoon Salt

teaspoon Sugar

2 tablespoons Oil

Cornstarch solution

Chopped spring onion

Preparation

Wash and cut cauliflower into small flowerets. Bring half a pot of water to a boil and blanch the cauliflower for 5 minutes.

Place the tomatoes into a bowl of boiling water for 10 seconds. Remove and dip them into some cold water, so that you can easily peel off the skins. Cut tomatoes into eight wedges each.

Heat oil in a large non-stick skillet over medium to medium high heat. When hot add sliced garlic and stir until fragrant. Add tomatoes wedges and chicken bouillon, stir for 4-5 minutes.

Pour in a cup of water and bring it to a boil. Add in blanched cauliflower and cook, covered, for 10 minutes until just tender. Season with salt and sugar, thicken with cornstarch, dish up. Garnish with the spring onions and serve with steamed rice.