I've adjusted the seasoning in this family favourite to suit a younger palate. Cumin is similar to caraway, with a more savoury, hot taste. Use it sparingly as it can be quite spicy.
For the fresh tomato sauce:
Heat the oil in a pan over a medium heat. Add the onion and gently fry for about 5 minutes until hot.
Add the tomatoes and bring to a simmer. Reduce the heat and cook, uncovered, for about 10 minutes or until the tomatoes are tender.
Use the recipe straight away or keep in the fridge for 2 days. You can also freeze the sauce in batches for later use; it will be easier if you defrost it first.
For the spicy cauliflower:
Prepare the potato mash and the fresh tomato sauce, and set aside.
Put the cauliflower in a saucepan with rapidly boiling water. Cook, uncovered, for about 15 minutes or until tender and strain.
Heat the butter and oil in a pan and gently fry the onion and garlic for about 3 minutes. Add the tomato sauce (or chopped tomatoes) and cumin and simmer for a further 5 minutes.
Place the tomato mixture and the cauliflower in a food processor and whiz, or leave chunky for older children. Add to the mashed potato. Leave to cool, then divide in to portions and serve or freeze.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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