Cauliflower Falafel With Spicy Tomato Sauce Recipes

Steps:

• Prepare the sauce by adding all of the ingredients to a medium saucepan. Bring the sauce to a boil and then reduce heat. Simmer for 30 minutes, stirring occasionally. Once sauce is finished, remove from heat and let cool. Puree sauce so that it is smooth and set aside. Chop cauliflower into florets and then puree cauliflower and garlic into a food processor for 90 seconds or until the mixture becomes grainy. Add pureed crumbs to a large bowl and combine with other falafel ingredients. Stir for 3 minutes until the mixture begins to form a thick paste. Heat half an inch of oil in a small saucepan (about 3/4 cup). Form falafel paste into balls about 1 1/2 inches across and fry them in the hot oil. Each side should be cooked for about 5 minutes so that the edges being to turn brown. If you flip the falafel balls too soon, they might fall apart or wind up undercooked. Once fully cooked, transfer fried falafel balls to a paper towel to soak up excess oil. Serve with spicy tomato sauce and enjoy!

Steps:

• Bring a large pot of water to a boil while you core the cauliflower and break it into florets. Add a generous amount of salt to the water and blanch the cauliflower for 5 minutes, or until tender. Use a skimmer or strainer to scoop the cauliflower from the water and transfer to a bowl of cold water. Drain and chop the florets into small pieces. Keep the water at a simmer.
• Heat the oil over medium heat in a wide, heavy skillet and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the puréed tomatoes, a pinch of sugar, and salt to taste. Add the capers and cauliflower and simmer 10 to 15 minutes, until the tomatoes have cooked down and smell fragrant. Taste and adjust seasonings.
• Bring the water in the pot back to a boil and add the perciatelli. Cook al dente, usually about 7 or 8 minutes. Add about 1/2 cup of the pasta water to the pan with the cauliflower and stir. Drain the pasta and add to the pan, along with the parsley and the pecorino. Stir together and serve.