Indian Cauliflower
Farmer's Market Cookbook
Indian Cauliflower
Farmer's Market Cookbook
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1 head cauliflower (about 1 1/2 pounds) 1 tablespoon cooking oil 4 green onions, bias sliced into 1 inch pieces (3/4 cup) 1 small red sweet pepper, cut into 1 inch square (1/2 cup) 1/2 teaspoon dry mustard 1/4 teaspoon ground turmeric 1/4 teaspoon ground cumin 1/8 teaspoon ground coriander 1/8 teaspoon ground red pepper 1/4 cup chicken broth Directions: Wash cauliflower and remove leaves and woody stem. Break into flowerets. There should be about 4 cups. In a medium saucepan cook cauliflower, covered, in a small amount of boiling salted water for 5 minutes. Drain. Pour cooking oil into a wok or a large skillet. Add more oil as necessary during cooking. Preheat over medium high heat. Add the green onion and red sweet pepper; stir fry for 1 to 1 1/2 minutes. Reduce heat to medium. Add mustard, turmeric, cumin, coriander, and ground red pepper. Cook and stir for 30 seconds. Add chicken broth and cooked cauliflower. Stir all ingredients together to coat. Cook and stir about 1 minute more or until heated through. Serve immediately. Serves 4. |