Subject: RECIPE: Spiced cauliflower
From: [email-masked] (Guy Middleton)
Date: 25 Sep 87 03:08:51 GMT
Newsgroups: alt.gourmand

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.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
[email-masked]