Braised Cauliflower

florets of 1 cauliflower
3 wax potatoes
1/2 cup olive oil
1 cinnamon stick
3 oz. tomato paste
1 cup water
a few herbs (in my case, a few leaves of basil and mint from the garden)

Serve with:
feta and/or Kalamata olives
rosemary bread or rice

Chop the cauliflower and dice the potatoes.
Heat the oil. When it is hot, saute the cauliflower and potatoes until they soften. Stir them occasionally and salt them. Add the cinnamon stick. I covered the skillet with a lid and turned the heat on low for awhile.

Thin the tomato paste with water. Pour it over the vegetables. Cover and simmer on low. Towards the end of cooking time, add a few herbs.


Published by


Terimuso means friend in the lingua franca of Mali, West Africa. My poems reflect the many homelands of my childhood. My dad snapped the header photo to this blog in Casablanca, Morocco, as we were en route to Montpellier, France. This photo—with me in a red dress, holding my mom's hand—foreshadows the themes I explore in poetry: light and dark, East and West, mother and child. In this blog I juxtapose early and recent poems, stringing them together as they come to mind or as one theme suggests another. I invite you to accompany me on the journey.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s