“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
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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