Recipe by luvinlif2k
I was served this dish at a friend's house and just HAD to find the cookbook. This is from the "Live Longer Cookbook" by Readers' Digest. I find this makes quite a bit of cauliflower but it is very tasty. We think this dish is even tastier if prepared ahead or served the next day. The cookbook suggests serving with roast chicken and couscous or rice.
Top Review by ElsaF
I fixed this as part of an Indian-themed dinner, and it was a bit hit. Everybody loved it -- even people who don't particularly like cauliflower. I used the apricot preserves rather than the chutney, and went light on the hot sauce. The result was a mild, sweet and sour flavor that went over in a big way.
- 1 large yellow onion, quartered and sliced
- 1⁄2 cup chicken stock or 1⁄2 cup vegetable stock or 1⁄2 cup low sodium chicken broth
- 2 tablespoons chutney or 2 tablespoons apricot preserves
- 2 teaspoons Dijon mustard
- 3⁄4 teaspoon dried basil, crumbled
- 3⁄4 teaspoon ground ginger
- 3⁄4 teaspoon cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon curry powder
- 1 head cauliflower, cored and cut into florets (1 1/4 lbs.)
- 1 cup frozen green pea
- 1 tablespoon cornstarch, dissolved in
- 2 tablespoons water
- 2 tablespoons white wine vinegar or 2 tablespoons cider vinegar
- 6 drops hot red pepper sauce
Directions See How It's Made
- In a 10-inch nonstick skillet, combine the onion, stock, chutney, mustard, basil, ginger, cumin, salt, cinnamon, and curry powder.
- Bring to a simmer and cook, covered for 6 minutes.
- Add the cauliflower and cook, covered, for 5 minutes over moderately low heat.
- Add the peas, cover and cook 4-5 minutes more or until the cauliflower is crisp-tender.
- Stir in the cornstarch mixture, vinegar, and red pepper sauce.
- Cook for 1 minute or until the sauce has thickened.
- Serve hot or at room temperature.
- For Vegetarian use the vegetable stock.