Ingredients
-
1
-
1/2
-
2
-
2
-
3/4
-
3/4
-
3/4
-
1/2
-
1/4
-
1/4
-
-
-
-
-
Directions
Indian-Style Cauliflower,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.,Delicious! I served this along with a tandoori chicken recipe I have and a recipe for Aloo Matar Ka Pulao (rice, potatoes and peas) that I found on this site,plus naan. What can I say? My family ate cauliflower. Is the earth still spinning on it’s axis? The only other time my husband will eat cauliflower is smothered in cheese. This recipe is actually healthy AND they like it!,My son loves cauliflower. I like it, but I love Indian food. I just wasn’t crazy about this dish. Maybe it’s just a personal preference of ours. Also, I didn’t make any adjustments to the recipe and it appears that many of the other reviewers did.
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Steps
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1
Done
|
In a 10-Inch Nonstick Skillet, Combine the Onion, Stock, Chutney, Mustard, Basil, Ginger, Cumin, Salt, Cinnamon, and Curry Powder. |
|
2
Done
|
Bring to a Simmer and Cook, Covered For 6 Minutes. |
|
3
Done
|
Add the Cauliflower and Cook, Covered, For 5 Minutes Over Moderately Low Heat. |
|
4
Done
|
Add the Peas, Cover and Cook 4-5 Minutes More or Until the Cauliflower Is Crisp-Tender. |
|
5
Done
|
Stir in the Cornstarch Mixture, Vinegar, and Red Pepper Sauce. |
|
6
Done
|
Cook For 1 Minute or Until the Sauce Has Thickened. |
|
7
Done
|
Serve Hot or at Room Temperature. |
|
8
Done
|
For Vegetarian Use the Vegetable Stock. |
