750 g cauliflower 1 1/2 lb
15 ml canola oil 1 tbsp
4 green onions, chopped
1 red pepper, chopped
2 ml dry mustard 1/2 tsp
1 ml ground turmeric 1/4 tsp
1 ml ground cumin 1/4 tsp
.5 ml ground coriander 1/8 tsp
.5 ml ground red pepper 1/8 tsp
50 ml chicken broth 1/4 cup
Break cauliflower into florets. In a medium saucepan; cook cauliflower, covered, in a small amount of boiling salted water for 5 minutes. Drain. Pour oil into a wok or a large skillet (add more oil as necessary during cooking). Add green onions and red pepper; stir fry for 1 to 1 1/2 minutes. Reduce heat to medium. Add mustard, turmeric, cumin, coriander and ground red pepper. Cook and stir for 30 seconds. Add chicken broth and cooked cauliflower. Stir all ingredients together to coat. Cook and stir about 1 minute more or until heated through.
Serves 6