Kashmiri Cauliflower
By: Anonymous
Published: Friday, February 12, 2010 - 4:15pm

Ingredients




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
teaspoon Salt
1 dsh Ground Cayenne
4 cups Finely Chopped Cauliflowerets
cup Water
2 cups Diced Canned Tomatoes With Juice
2 tablespoons Fresh Lemon Juice

Preparation

1 Bring the broth to a boil in a medium saucepan. Stir in rice and butter. 2 Reduce heat, cover and simmer 10 minutes or until water is absorbed. Remove from heat and keep covered until ready to use. 3 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. 4 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.) 5 Add the tomatoes and lemon juice and simmer until the flavors are combined, about 5 minutes. Serve over rice.