Cauliflower with Dorsa Sauce

Break the cauliflower into medium-sized florets, rinse them thoroughly under cold water, and set aside to drain.

Peel and finely mince the garlic cloves. Roughly chop the Italian tomatoes and set both aside.

Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the minced garlic and sauté, stirring frequently, until fragrant and lightly golden.

Add the chopped Italian tomatoes to the pot and stir to combine with the garlic and oil. Cook over medium heat, crushing the tomatoes gently with a wooden spoon, until the sauce begins to thicken.

Stir in the Dorsa spice blend — typically comprising cumin, coriander, turmeric, paprika, and chili — coating the tomato base evenly and cooking the spices for one to two minutes to bloom their flavors.

Add the cauliflower florets to the pot and gently toss to coat them in the spiced tomato sauce. Pour in enough water or vegetable stock to partially submerge the florets.

Cover the pot, reduce the heat to low, and simmer until the cauliflower is tender and has fully absorbed the flavors of the Dorsa sauce.

Taste and adjust seasoning with salt as needed, then serve hot, accompanied by crusty bread or over steamed couscous.