Indian-Style Cauliflower

Submitted by luvinlif2k

"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."

 

• Ready In: 35mins
• Ingredients: 16
• Serves: 6

ingredients

• 1 large yellow onion, quartered and sliced
• 118.29 118.29 ml vegetable stock or 118.29 ml low sodium chicken broth
• 29.58 ml chutney or 29.58 ml apricot preserves
• 9.85 ml Dijon mustard
• 3.69 ml dried basil, crumbled
• 3.69 ml ground ginger
• 3.69 ml cumin
• 2.46 ml salt
• 1.23 ml ground cinnamon
• 1.23 ml curry powder
• 1 head cauliflower, cored and cut into florets (1 1/4 lbs.)
• 236.59 ml frozen green pea
• 14.79 ml cornstarch, dissolved in
• 29.58 ml water
• 29.58 ml white wine vinegar or 29.58 ml cider vinegar
• 0.39 ml hot red pepper sauce

directions

1. In a 10-inch nonstick skillet, combine the onion, stock, chutney, mustard, basil, ginger, cumin, salt, cinnamon, and curry powder.
2. Bring to a simmer and cook, covered for 6 minutes.
3. Add the cauliflower and cook, covered, for 5 minutes over moderately low heat.
4. Add the peas, cover and cook 4-5 minutes more or until the cauliflower is crisp-tender.
5. Stir in the cornstarch mixture, vinegar, and red pepper sauce.
6. Cook for 1 minute or until the sauce has thickened.
7. Serve hot or at room temperature.
8. For Vegetarian use the vegetable stock.

Reviews

[ElsaF]

I fixed this as part of an Indian-themed dinner, and it was a bit hit. Everybody loved it -- even people who don't particularly like cauliflower. I used the apricot preserves rather than the chutney, and went light on the hot sauce. The result was a mild, sweet and sour flavor that went over in a big way.

 

[Maura666]

I own a copy of "The Reader's Digest Live Longer Cookbook," and this is one of my favorite recipes in the entire book! Usually I use a big bag of frozen cauliflower because I'm too impatient to wait for the raw stuff to cook down. ;) I use either apricot preserves or homemade chutney, and often I'll toss in a chopped roasted eggplant if I want to make this a vegetarian main dish. YUM!!! :)

 

[topdog ollie]

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!

 

[Finicky]

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.

 

[Chef Decadent1]

Very nice! I usually make Aloo Gobi but I though this recipe sounded good so I thought I should try it....it was a wonderful change. Such a great medley of flavors.......I served it alongside Tikka Masala, basamati rice & samosas....fun was had by all!!!Thanks kindly:)Mmmm