Cauliflower Oriental
- 1 medium head of cauliflower, broken into pieces OR 2 - 10 oz. pkgs. of frozen petite cauliflower
- 2 Tbsp. water
- 1/2 chopped onion
- 1/2 c. diced celery
- 1 Tbsp. parsley
- 1 Tbsp. butter
- 1 tsp. instant chicken bouillon
- 1 c. boiling water
- 1 Tbsp. cornstarch
- 1 Tbsp. soy sauce
- dash of freshly grated pepper
- Place cauliflower and water in a 2 quart casserole dish; cover and microwave for 8 to 10 minutes or until tender.
- Drain and set aside.
- Combine onion, celery, parsley, and butter in a 1 quart casserole dish; microwave for 3 to 4 minutes, stirring halfway through.
- Dissolve bouillon in boiling water; stir in cornstarch, soy sauce, and pepper.
- Pour this into the onion/celery mixture, cooking an additional 2 minutes or until thick, stirring halfway through.
- Pour this mixture over the cauliflower and stir until well combined.
head of cauliflower, water, onion, celery, parsley, butter, instant chicken, boiling water, cornstarch, soy sauce, pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=70711 (may not work)