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

1. Place cauliflower and water in a 2 quart casserole dish; cover and microwave for 8 to 10 minutes or until tender.
2. Drain and set aside.
3. Combine onion, celery, parsley, and butter in a 1 quart casserole dish; microwave for 3 to 4 minutes, stirring halfway through.
4. Dissolve bouillon in boiling water; stir in cornstarch, soy sauce, and pepper.
5. Pour this into the onion/celery mixture, cooking an additional 2 minutes or until thick, stirring halfway through.
6. 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)