Asian Cauliflower Recipe

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Every time I make this simple Asian-style side dish starring cauliflower I get request for the recipe. No one can believe how easy it is to make.—Carol Krueger, Pewaukee, Wisconsin

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Asian Cauliflower Recipe

Prep/Total Time: 20 min.

Yield: 4-6 Servings

10 10 20

Ingredients

1 medium head cauliflower, broken into florets
3 tablespoons cold water, divided
1/2 cup diced celery
1 small onion, finely chopped
1/4 cup minced fresh parsley
1 tablespoon butter
1 cup hot water
1 tablespoon chicken bouillon granules
2 tablespoons cornstarch
1 tablespoon soy sauce
Dash pepper

Directions

Place cauliflower in a microwave-safe dish. Add 1 tablespoon cold water. Cover and microwave on high for 4-1/2 to 5-1/2 minutes or until tender; drain and set aside.
In a 1-qt. microwave-safe bowl, combine the celery, onion, parsley and butter. Cover and microwave on high for 1 to 1-1/2 minutes or until vegetables are tender.
In a small bowl, combine hot water and bouillon until dissolved. Combine the cornstarch and remaining cold water until smooth. Add soy sauce, pepper and bouillon; mix well. Stir into celery mixture. Microwave, uncovered, at 70% power for 2-3 minutes or until sauce comes to a boil, stirring after each minute. Pour over cauliflower. Yield: 4-6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving equals 62 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 632 mg sodium, 9 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Asian Cauliflower in Country Woman July/August 1999, p35