Indian Style Cauliflower Recipe
Ingredients
1 large yellow onion, quartered and sliced
1/2 cup Chicken Stock or Vegetable Stock or low-sodium chicken broth
2 tablespoons chutney or apricot preserves
2 teaspoons Dijon mustard
3/4 teaspoon dried basil, crumbled
3/4 teaspoon each ground ginger and cumin
1/2 teaspoon salt
1/4 teaspoon each ground cinnamon and curry powder
1 medium-size head cauliflower cored and cut into florets
1 cup frozen green peas
1 tablespoon cornstarch dissolved in 2 tablespoons water
2 tablespoons white wine vinegar or cider vinegar
6 drops hot red pepper sauce
Directions
1 ln 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 cauliflowerand cook, covered, for 5 minutes over moderately low heat.
Add the peas, cover, and cook 4 to 5 minutes more or until the cauliflower is crisp-tender.
Stir in the cornstarch mixture, vinegar, and red pepper sauce and cook for 1 minute or until the sauce has thickened.
Bring to a simmer and cook, covered, for 6 minutes.
Add the cauliflowerand cook, covered, for 5 minutes over moderately low heat.
Add the peas, cover, and cook 4 to 5 minutes more or until the cauliflower is crisp-tender.
Stir in the cornstarch mixture, vinegar, and red pepper sauce and cook for 1 minute or until the sauce has thickened.
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