Monday, February 4, 2013

Cauliflower-Onion Stew

Its flu season and everyone I know seems to have the sniffles! Being down with a bad bug is just awful and nothing makes me feel better than a hot bowl of soup or stew. Since I rarely eat chicken, I wanted to make a stew with vegetables that was full of the goodness of garlic and slightly on the spicier side to clear up the sinuses. So here is what I came up with, a simple stew made with cauliflower florets and onions. My little toddler ate it to, and asked for more. Here is the recipe and its super easy to make.

You will need:

One cauliflower chopped into florets.
Half a large onion, sliced.
Four cloves of garlic, crushed, sliced.
Sweet curry powder and bay leaves from Penzeys.
Salt and black pepper to taste.
Butter and olive oil to saute the onion slices.
One tbsp of brown rice flour mixed in a quarter cup of water.
Water to provide a base for the stew.

Use a large saucepan to saute the onions in about 2 tbsp of olive oil and 1 tbsp of butter. First, add the olive oil and butter to the pan. Once the butter melts, add two bay leaves and the sliced onions. The onions should sizzle if the oil and butter are hot enough. Now saute the onions until they are transparent. Add the garlic and saute until the garlic and onion turn a nice golden  At this point, add the cauliflower florets, stir them to coat them with the onions and garlic and add about 4 cups of water to the pan. Bring it to a boil, simmer and cover the pan to cook the cauliflower florets until they are just tender. This is when you add the curry powder to your stew. I normally add about 1/2-1 tsp but I leave this to you, vary the proportion to suit your spice level. Also add salt and black pepper to taste. Finally, add the rice flour and water paste to the pan, stirring constantly so that no lumps form in the broth. Cover, cook until the stew thickens and serve hot with rustic pita bread.

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