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Ethiopian-style Cauliflower


Ethiopian-style Cauliflower - Spice trekkers

This recipe is great with other vegetables, and is a good opportunity to use up leftover cooked veggies. The important thing is stewing the onions in the tomato sauce well.


  • 2 medium onions, chopped
  • 4 Tbsp clarified butter or Ethiopian clarified butter
  • 1 Tbsp ginger, chopped
  • 3 tomatoes, chopped fine
  • 2 Tbsp tomato paste
  • 3 cups cooked cauliflower
  • 2 tsp Royal Berbere or Ethiopian Berbere, ground
  • Reshampatti to taste (opt.)
  • 3 cloves garlic, chopped
  • Salt to taste
  • 1 bunch basil



  1. Put onions and clarified butter in a pot on medium heat. Cook until golden. Add ginger, tomato paste and tomatoes. Cook for 5 more minutes.
  2. Mash cauliflower with a pestle.
  3. Once tomatoes have dissolved into a sauce, add Berbere, chile, cauliflower and garlic to the pot. Mix well and simmer for 5 minutes. Add salt and ¾ of the basil. Simmer for another 2-3 minutes. Garnish with remaining basil.


A variation of the Tomato-braised Beets from The Spice Trekkers Cook at Home