Publisher Photo
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1 each: 62 calories, 2g fat (1g saturated fat), 5mg cholesterol, 632mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Asian Cauliflower in Country Woman July/August 1999, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAsian Cauliflower

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review