Indian-Style Cauliflower Recipe

Name: Indian-Style Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large yellow onion, quartered and sliced; 1/2 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 white wine vinegar or 2 tablespoons cider vinegar; 6 drops hot red pepper sauce

Servings: persons

1 large yellow onion, quartered and sliced
1/2 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 white wine vinegar or 2 tablespoons cider vinegar
6 drops hot red pepper sauce

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.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large yellow onion, quartered and sliced, 1/2 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, and more.

Yes, Indian-Style Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian-Style Cauliflower

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