Kashmiri cauliflower

Yield: 4 servings

Measure Ingredient
2¼ cup Vegetable Broth
2 cups Instant Brown Rice
1 teaspoon Margarine
2 tablespoons Canola Oil
2 Onions; Halved And Thinly
; Sliced
2 teaspoons Ground Coriander
2 teaspoons Ground Fennel Seeds
1 teaspoon Ground Cumin
1 teaspoon Whole Mustard Seeds
½ teaspoon Salt
1 dash Ground Cayenne
4 cups Finely Chopped Cauliflowerets
⅓ cup Water
2 cups Diced Canned Tomatoes With Juice
2 tablespoons 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.

Recipe by: The No Tofu Veg Cookbook Converted by MM_Buster v2.0l.

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