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Madras Cauliflower

  • 40minutes

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium onion, chopped (1 cup)

  2. 3 cloves garlic, chopped

  3. 1 tablespoon curry powder

  4. 1 1/2 teaspoons ground cumin

  5. 1/2 teaspoon tumeric

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon black pepper

  8. 1/4 teaspoon red-pepper flakes

  9. 1 Turkish bay leaf

  10. 1/4 cup extra virgin olive oil

  11. 4 cups low sodium chicken broth

  12. 2 tablespoons brown sugar

  13. 2 teaspoons lemon juice

  14. 2 large heads cauliflower (4 pounds) trimmed and broken into 2-inch pieces (12 cups)

  15. 1/4 cup chopped parsley or cilantro

Instructions Jump to Ingredients ↑

  1. Cook onion, garlic, curry, cumin, tumeric, salt, pepper, red-pepper flakes and bay leaf in olive oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until onion is soft, 5 minutes.

  2. Stir in broth, brown sugar, and lemon juice and bring to a boil. Add cauliflower and cook over moderately low heat, covered, stirring occasionally, until cauliflower is crisp-tender, 10 to 15 minutes.

  3. Transfer cauliflower with a slotted spoon to a serving platter and sprinkle with parsley or cilantro.

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