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Indonesian Cauliflower Recipe

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This recipe for Indonesian Cauliflower, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Westergren Family (from Connie Kuhns Cremins)

Category:
Category:

Ingredients:  
Ingredients:  
4 T. peanut oil
1 tsp. of mustard seeds
2 T. shredded ginger root
1 large onion, sliced fine
1 tsp. turmeric powder
1 red chili or 1/4 tsp. cayenne pepper
1 large cauliflower, broken into small florets
1 tsp. salt
1 T. lemon juice

Directions:
Directions:
Heat peanut oil in wok and fry mustard seeds until they pop. Add ginger root, onion, turmeric and red chili pepper. Fry for a few minutes till the onion begins to go transparent. Add cauliflower, salt and lemon juice. Stir well until the cauliflower is totally yellowed by the turmeric. Cover and simmer for 15 minutes. Donīt add water unless it is super dry. As the cauliflower cooks it will release water. Serve hot right off the stove as an accompaniment to Rendang Curry or Coconut Rice or Sambal Shrimp. It is even better the next day!!

 

 

 

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