Indian-Style Cauliflower
- Reviews 13
Ready In: 35 mins
Serves: 6
Ingredients
- 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
- 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.
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