Cauliflower à la Ghislaine

  • One small cauliflower
  • One onion
  • One zucchini

    Spices

  • 1 tsp salt
  • Tabasco
  • ½-1 tsp black cumin seeds [svart spiskummin cumin noir] (available from Indian stores [finns på indiska affärer on les trouve aux magasins indiens]
  • 1 tsp pomegranate seeds [granatäpple granade]

    Cut the cauliflower in thin cubes. Put in a pot with just enough water to cover them. Let simmer for about 30 minutes with a lid. Peel the onion into strips and add to the casserol and continue to cook for another 10 minutes. Finally cut the zucchini and add to the pot. Let cook for another ten minutes until all the water is absorved.

    Note: Normal cumin is not a good substitue, since the tast is quite different. Black cumin seeds are smaller, very dark and smoky in taste.

    C'est très bon!!!