Two cauliflower heads, stripped of core and leaves. For sautéing, vegetable or olive oil Five cloves of sliced garlic One big to giant white onion, diced 1 ½ pound roma tomatoes, chopped
Fourteen ounces of tomatillos, papery skin chopped One Morita dried chile pepper (approximately two inches long and one inch wide), stem removed, chopped.
Two pasilla peppers, cut stems removed To taste, salt ¼ to ½ cup vegetable stock or as required. ½ cup sliced almonds toasted
Bring a big saucepan of water up to boil. Add the cauliflower heads—one at a time if required. Cook the cauliflower until just fork soft, 7 minutes or so.
Take out from the pot and drain on a colander. Sort aside.
In a saucepan set over medium heat, warm a few tablespoons of vegetable, olive, or other oil. Add the garlic and heat until fragrant, 30 seconds or so. Sauté the onion, tomatoes, and tomatillos for around ten minutes or until the tomato blishes.
Add the vegetable stock, morita and pasilla peppers, then simmer for roughly twenty minutes. Take off the heat, cool somewhat, then put in a blender.
Puree till flawless. Should the mixture seem overly thick, thin with water. Run a sieve through which you squeeze the sediments to release juices, so smoothing the sauce. Taste and season with salt as preferred.
To plate: Cut the cauliflower to desired portions. Arrange the part from cauliflower on a platter. Drizzle till the cauliflower is uniformly covered with the sauce. Present on top some sliced almonds and serve.