No Tofu Cookbook-Kashmiri Caulfilower

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* Exported from MasterCook II *

 

Kashmiri Cauliflower

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Cauliflower Entree

Sharon Sassaman Claessens The No Tofu Veg Cookbook

 

Amount Measure Ingredient -- Preparation Method

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2 1/4 Cups Vegetable Broth

2 Cups Instant Brown Rice

1 Tsp Margarine

2 Tbs Canola Oil

2 Onions, Halved And Thinly Sliced

2 Tsp Ground Coriander

2 Tsp Ground Fennel Seeds

1 Tsp Ground Cumin

1 Tsp Whole Mustard Seeds

1/2 Tsp Salt

Dash Ground Cayenne

4 Cups Finely Chopped Cauliflowerets

1/3 Cup Water

2 Cups Diced Canned Tomatoes With Juice

2 Tbs Fresh Lemon Juice

 

Bring the broth to a boil in a medium saucepan. Stir in rice and butter.

Reduce heat, cover and simmer 10 minutes or until water is absorbed.

Remove from heat and keep covered until ready to use.

Heat the oil in a nonstick Dutch oven over medium-high heat. Add the

onions and cook, stirring frquently until onions are tender, about 5-6

minutes. Add coriander, fennel, cumin, mustard seeds, salt and cayenne and

cook, stirring, 1 minute.

Add cauliflower and stir until well combined with spices. Add water and

stir. When mixture comes to a boil, reduce heat, cover and simmer,

stirring occasionally, until the cauliflower is firm-tender, about 6

minutes. (Add a few extra drops water if necessary; do not let the

cauliflower become mushy.)

Add the tomatoes and lemon juice and simmer until the flavors are

combined, about 5 minutes. Serve over rice.

 

 

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