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- 8 oz chopped Italian tomatoes
- 2 large cloves garlic
- 4 Tbs olive oil
- 1 tsp each of paprika, salt and black pepper
- 1 tsp harissa
- 1 medium sized Cauliflower trimmed of its leaves and cut into florets
4) Drain the Cauliflower and add it to the sauce, turning it over and allowing it to heat through for 5 minutes or so. If the sauce becomes too thick, add a little of the water in which the Cauliflower was cooked.