Asian Style Stewed Cauliflower   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


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