一直不懂椰菜花該怎麼煮才好吃，直到嘗試配合番茄，味道酸酸甜甜，開胃下飯。 白白的椰菜花在番茄的配襯下，上碟好看，當然也符合「煮婦」簡單易煮的要求。
番茄炒椰菜花
材料：
椰菜花 １棵
番茄 ３個（去皮）
鹽 適量
糖 少許
做法︰
把已去皮番茄切成瓣狀，椰菜花切成朵，放入盤中備用；
鍋內水燒開，放點食鹽，放入椰菜花焯水兩分鐘撈出，放入盤中備用；
鍋熱放油，放入兩個番茄，把番茄塊炒到黏稠成為番茄醬汁。隨而放入焯好水的椰菜花和另外一個番茄，翻炒均勻；
放適量鹽、少許糖，讓濃郁的番茄醬汁均勻地包裹椰菜花，翻炒均勻出鍋裝盤。
溫馨提示：
番茄去皮方法：用刀子在番茄底部劃上十字，放入容器中沖入熱水，浸泡3-5分鐘，取出放冷水裏冷卻，即可輕鬆剝皮。
這道菜以新鮮番茄作醬汁，如想番茄味道再濃郁，可加適量番茄膏。
Tomato Cauliflower Stir-Fry
Ingredients :
1 head of cauliflower
3 tomatoes (peeled)
A pinch of salt
A pinch of sugar
Steps :
Slice the peeled tomatoes into wedges. Chop the cauliflower into florets. Place everything on a plate and set aside.
Bring a pot of water to the boil. Add a pinch of salt. Blanch the cauliflower for two minutes. Drain and transfer to a plate. Set aside.
Heat a wok. Add a drizzle of oil. Add two tomatoes. Stir fry the tomatoes until soft. Press gently to squeeze out the tomato juice, which serves as the sauce.Add the blanched cauliflower and the remaining tomato. Toss well.
Season with a pinch of salt and sugar. Stir well to coat the cauliflower thoroughly with tomato sauce. Stir fry quickly. Dish up.
Tips :
How to peel the tomatoes? Make a cross-shaped incision at the bottom of each tomato using a sharp knife. Place the tomatoes in a bowl and pour in some hot water. Soak for 3-5 minutes. Take out the tomatoes and transfer to a bowl of cold water. Then gently peel off the skin.
This dish uses fresh tomatoes for the tomato sauce. If you prefer richer tomato sauce, add some tomato paste to thicken the consistency.