Cauliflower Oriental Recipe

Summary

Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Cauliflower head1 Medium, broken into pieces
 Water2 Tablespoon
 Onion1 Small, chopped
 Celery1⁄2 Cup (8 tbs), diced
 Parsley1 Tablespoon, chopped
 Butter/Margarine1 Tablespoon
 Instant chicken bouillon1 Teaspoon
 Water1 Cup (16 tbs), boiling
 Cornstarch1 Tablespoon
 Soy sauce1 Tablespoon
 Pepper1 Dash

Nutrition Facts

Serving size

Calories 116 Calories from Fat 29

% Daily Value*

Total Fat 3 g5.1%

Saturated Fat 2 g9.9%

Trans Fat 0 g

Cholesterol 8.1 mg

Sodium 291.9 mg12.2%

Total Carbohydrates 19 g6.4%

Dietary Fiber 6.3 g25.1%

Sugars 7.1 g

Protein 5 g10.1%

Vitamin A 10.1% Vitamin C 177.2%

Calcium 6.7% Iron 7.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a small cup, dissolve bouillon cube in hot water. Then blend in corn starch, soy sauce and pepper. Set aside to be used later.

MAKING
2. In a medium (2 quart or 8 cup) microwaveable casserole or dish, place cauliflower and cover with water, until tender-crisp. Remove and let stand covered to complete cooking in the steam.
3. In a small microwaveable dish combine remaining vegetables and cook for about 4 minutes in microwave, until limp, stirring after 2 minutes.
4. Stir in the cornstarch-bouillon liquid and mix well.
5. Cook for another 2 minutes, stirring every 30 seconds, until thickened.

SERVING
6. Drain steamed cauliflower and tip into a serving dish.
7. Pour the cause other the cauliflower and serve immediately.
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