Asian Cauliflower

• 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.

head cauliflower, cold water, celery, onion, fresh parsley, butter, water, chicken bouillon granules, cornstarch, soy sauce, pepper

Taken from www.tasteofhome.com/recipes/asian-cauliflower/ (may not work)