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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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ORIENTAL CAULIFLOWER This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cannon Estate in Addison, Texas in 1990. Ingredients:
1 medium head cauliflower |
1 medium white onion chopped |
1/3 cup diced celery |
3 sprigs fresh parsley chopped |
1 tablespoon butter melted |
1 tablespoon cornstarch |
1 chicken bouillon cube |
1 cup hot water |
1 tablespoon soy sauce |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Wash cauliflower and break into flowerets.
2. Cook covered in a small amount of boiling salted water 10 minutes then drain well.
3. Sauté onion, celery and parsley in butter until tender then remove from heat.
4. Add cornstarch stirring until blended.
5. Dissolve bouillon cube in 1 cup hot water then gradually add to vegetable mixture.
6. Stir constantly then add soy sauce and pepper and cook over medium heat.
7. Stir constantly until smooth and thickened then pour over cauliflower in serving dish.
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