1 small head of Cauliflower, stems leaves peeled off, florets separated
4 cups water with salt
150 g medium ground beef
1 medium sized carrot, cut in cubes or sliced
1 onion, sliced
2-3 garlic cloves, sliced
1/2 cubanelle pepper, cut in medium sized chunks
1/2 red pepper, cut in medium sized chunks
2-3 fresh green onions, cut in medium sized chunks
60 ml extra virgin olive oil
1 or 1 1/2 cup warm water mixed with 3 tbsp canned crushed tomato
1 tsp crushed red pepper
2 tbsp lemon juice
Boil the florets for about 2 minutes in the water with salt in a medium sized pot. Drain and place them in a shallow cooking pan.
In the meantime, cook the ground beef with salt and pepper over medium heat in a separate pan. Stir constantly. Add 1/2 cup of the warm water mixed with crushed tomato, carrots, onion and garlic, and cook for about 5 more minutes. Pour this all over the cauliflowers with the rest of the warm water. Arrange cubanelle peppers, red peppers and fresh green onions on top. Pour olive oil all over. Cover the lid halfway and cook for about 15-20 minutes over medium heat.
Add the lemon juice and sprinkle crushed pepper at the end. Serve with fresh Turkish Bread.
Makes 3-4 servings.
- Tarhana Soup and Sweet Butternut Squash.
Labels: Lamb- Beef -Veal