Dear All, This is a subtly spiced, delicious use of nutritious & in-season cauliflower:
1 medium cauliflower, cut small (florets should be cut into 4-8 pieces depending on size; stems should be cut in1/2" slices
1/2 c plain yoghurt
2 medium chopped onions
2" piece of fresh ginger, peeled & minced
1-1/2 tsp salt
Combine all in a large bowl.
Heat 3 T canola oil in a stockpot over high heat. Add
1/2 c sliced onions. Mix well.
Saute for 3 minutes. Add
6 cloves. Saute till onions are golden, which will be about 7 minutes.
Add cauliflower mixture from the bowl. Mix very well.
Add 2 tsp ground cumin. Mix very well.
Add 1/4 c water, Mix.
Add 1 cup frozen but thawed peas ONLY ONCE THE CAULIFLOWER IS COOKED, which will take about 10-12 minutes. Mix well. Heat the peas through --will take 3-5 minutes.
Serves 4-6.
Yours in Him, Deb
Proud trainer of Heart, a black female Miniature Poodle, as a Psychiatric Service Dog
Enter His gates with thanksgiving, His courts with praise; give thanks to Him, bless His Name. (Psalm 100)
Yours in thrift, Deb
Officially Recognized Stretchpert in Government & Charity Assistance, Kosher Living and Prayer Circle
