A spiced vegetable dish with the Italian flag colours….:)
1 medium cauliflower cut into florets
350 g broccolis
2 cloves of garlic finely chopped
1 tsp paprika
1 tsp liquid smoke
juice of 1 lemon
300 g tin of plum tomatoes
40 g roasted almonds
Heat 2 tbsp of olive oil in a large saucepan, add the garlic, paprika and liquid smoke and cook for less than 30 seconds (do not let the garlic burn!!). Add the cauliflower florets, broccoli and cook gently for 30 minutes. Season to taste.
Pour in the plum tomatoes, slicing them up into chunks. Add the lemon juice and roasted almonds and cook for 10 more minutes.
Serve with whole brown basmati rice.