Indian-style Cauliflower

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 large yellow onion, quartered and sliced
• 1/2 cup chicken stock or 1/2 cup vegetable stock or 1/2 cup low sodium chicken broth
• 2 tablespoons chutney or 2 tablespoons apricot preserves
• 2 teaspoons dijon mustard
• 3/4 teaspoon dried basil, crumbled
• 3/4 teaspoon ground ginger
• 3/4 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon curry powder
• 1 head cauliflower, cored and cut into florets (1 1/4 lbs.)
• 1 cup frozen green pea
• 1 tablespoon cornstarch, dissolved in
• 2 tablespoons water
• 2 tablespoons wine vinegar or 2 tablespoons cider vinegar
• 6 drops hot red pepper sauce

Recipe

• 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.