This recipe was delicious and a big hit with my party guests. I did advance prep by cooking cooking the onions, carrots and herbs and just leaving the pot on the stove. I then prepped the rest of the ingredients. When it was "go" time, I put in the stock and completed the cooking. This kept well in a chaffing dish.
Yum! This was really delicious and fairly easy to make. I think the 20 minute estimated prep time is a little optimistic for all the washing, peeling, grating and chopping involved; it took me close to an hour. To catch up, I shortened the cooking time at step 3 (adding the cauliflower) to 10 minutes and eliminated the 15 minute rest. I recommend that, it allows the veg to retain a little texture and great color. Next time, I will double all the herbs and spices: we like a pungent curry!