Oriental Cauliflower

READY IN: 30mins
Recipe by cookn4mytwins

I've been making this dish for many years. I think it came from Southern Living. Every time I buy cauliflower, my husband insist that I make it this way.

Top Review by mums the word

I made a half recipe using the beef bouillon option and made no other changes. Although I thought it tasted okay, I didn't really care for the colour of the finished dish. I guess the cauliflower didn't look so appealing with the brown sauce. Next time I will switch to the chicken bouillon as the sauce will be much lighter in colour. (I came across this recipe in the Taste of Home Cookbook binder so thought I would check if it was on Zaar. Thx for posting.)

Ingredients Nutrition


  1. Wash cauliflower and break into florets. Cook in a small amount of water, about 8-10 minutes. Drain, set aside in a serving bowl.
  2. Saute onion, celery and parsley in butter until tender. Remove from heat; add cornstarch, stirring until blended.
  3. Dissolve bouillon cube in 1 cup hot water; gradually add to onion/celery mixture, stirring constantly.
  4. Add soy sauce and black pepper; cook over medium heat, stirring constantly until smooth and thickened.
  5. Pour over cauliflower.

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