Laluna’s Cauliflower & Tomato


  • 2 cup extra-virgin olive oil
  • 10 onions peeled and sliced
  • 10 garlic cloves diced
  • ¼ and ½ cup cumin
  • ¼ and ¼ cup smoked paprika
  • ¼ and ¼ cup Spanish paprika
  • Salt and pepper to taste
  • ¼ cup cider vinegar
  • 2 large cans of tomato
  • 2 jugs of water
  • 1 case cauliflower cut into florets
  • 1 bunch rosemary
  • 1 bunch oregano
  • 1T ground allspice


Yield: 2 deep hotel pans


  1. In large rondeau, heat 1 cup olive oil. Add spices to oil and quickly temper. Add onions and garlic and cook until well softened. Add tomato, fresh herbs, and water, and cook down at a low simmer for 1 hour. Season with salt and pepper and cider vinegar.
  2. Meanwhile, toss cauliflower with 1 cup olive oil, and a ¼ cup of the paprikas and cumin, salt and pepper to taste. Place on large roasting pans and roast for 1½ hours in a 400F oven, stirring and tossing occasionally.
  3. Combine and serve.

Serve with hummous & pita and tabouleh or fatoush salad.


  1. Freeze left overs for a healthy meal later.
  2. Don’t be intimidated by the list of ingredients. If you are missing something, that is ok. Use whatever vegetables and ingredients are seasonal, fresh, and that you have on hand.
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