recipes@decwrl.UUCP (09/25/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE CAULIFLOWER-2 V "10 Mar 87" 1987 .RZ "SPICED CAULIFLOWER" "Spiced cauliflower" An interesting way to serve cauliflower. My mother makes this; I think she got it from a magazine somewhere. .IH "Serves 6\-8" .IG "1" "cauliflower" .IG "2" "onions" .IG "4\-6 Tbsp" "oil" "60\-100 ml" .IG "\(12 tsp" "mustard seeds" "2.5 ml" .IG "1 tsp" "ground ginger" "5 ml" .IG "1 tsp" "salt" "5 ml" .IG "\(12 tsp" "tumeric" "2.5 ml" .IG "\(12 tsp" "cumin" "2.5 ml" .IG "2 Tbsp" "chopped parsley" "30 ml" .IG "2" "large tomatoes" .IG "" "sugar" .PH .SK 1 Chop onions, then cook in oil until soft. .SK 2 Add mustard, ginger, salt and tumeric; cook for about 3 minutes, while stirring. .SK 3 Cut cauliflower in pieces, add it to spice mixture, making sure it is covered thoroughly. .SK 4 Skin and finely chop tomatoes, stir into mix with cumin and parsley. .SK 5 Add sugar to taste. .SK 6 Cover and cook over low heat for 10 to 15 minutes. Stir occasionally to prevent boiling. .SH RATING .I Difficulty: easy. .I Time: 10 minutes preparation, 20 minutes cooking. .I Precision: approximate measurement OK. .WR Guy Middleton University of Waterloo, Waterloo, Ontario, Canada gamiddleton@watmath.uucp