Asian Style Stewed Cauliflower 
- 1 head cauliflower
- 1 1/2 tablespoons canola or safflower oil
- 1 1/2 cups chopped onion
- 2 tablespoons chopped garlic
- 2 tablespoons chopped ginger
- 2 large ripe tomatoes chopped, (or a 14.5 ounce can of diced tomatoes, lightly drained)
- 1 tablespoon ground coriander seed
- 1 teaspoon tumeric
- 2 to 3 chopped jalapeno peppers
- 2 cups chicken broth
- 1/4 cup nam pla (Thai fish sauce)
- 1 teaspoon sugar
- 1/4 cup chopped cilantro
- 1/4 cup chopped parsley
- 1/2 cup dry roasted, lightly salted peanuts
- 2 tablespoons low fat sour cream
Trim cauliflower into bite size pieces. Heat oil over medium high heat. Add onions, garlic, ginger and sauté for 2 minutes. Add tomatoes and cook 3 minutes. Stir in coriander, turmeric and jalapeno. Add broth, fish sauce and sugar. Bring to a boil. Stir in cauliflower to coat well. Lower heat to low- medium, cover, and simmer about15 minutes. Stir in greens, peanuts, and sour cream and serve.
Serves 8 as a side dish. Can serve 4 over rice as a vegetarian main dish. If so, replace fish sauce with no-anchovy Worcestershire sauce
Marilyn Goldfarb, Boalsburg
2013 First Place Prize, Broccoli/Cabbage/Cauliflower category