Asian Cauliflower

Name: Asian Cauliflower
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Asian
Ingredients: 1 Tbsp butter; 1 medium head cauliflower, broken into florets; 51 grams diced celery; 1 Tbsp chicken bouillon granules; 2 Tbsps cornstarch; 15 grams minced fresh parsley; 1 small onion, finely chopped; 1 Dash pepper; 1 Tbsp soy sauce; 237 milliliters hot water

Asian Cauliflower requires roughly 20 minutes from start to finish. Watching your figure? This gluten free recipe has 62 calories, 3g of protein, and 2g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is typical of Asian cuisine. If you have butter, cornstarch, parsley, and It works well as a cheap side dish.

Instructions

Place cauliflower in a microwave-safe dish.

Ingredients you will need

Cauliflower

Equipment you will use

Microwave

Add 1 tablespoon cold water. Cover and microwave on high for 4-1/2 to 5-1/2 minutes or until tender; drain and set aside.

Ingredients you will need

Water

Equipment you will use

Microwave

In a 1-qt. microwave-safe bowl, combine the celery, onion, parsley and butter. Cover and microwave on high for 1 to 1-1/2 minutes or until vegetables are tender.

Ingredients you will need

Vegetable

Parsley

Butter

Celery

Onion

Equipment you will use

Microwave

Bowl

In a small bowl, combine hot water and bouillon until dissolved.

Ingredients you will need

Bouillon

Water

Equipment you will use

Bowl

Combine the cornstarch and remaining cold water until smooth.

Ingredients you will need

Corn Starch

Water

Add soy sauce, pepper and bouillon; mix well. Stir into celery mixture. Microwave, uncovered, at 70% power for 2-3 minutes or until sauce comes to a boil, stirring after each minute.

Ingredients you will need

Soy Sauce

Sauce

Celery

Pepper

Equipment you will use

Microwave

Pour over cauliflower.

Ingredients you will need

Cauliflower

Equipment

Microwave

Bowl

Ingredients

Servings:

1Tbsp

butter 1medium head

cauliflower, broken into florets 51grams

diced celery 1Tbsp

chicken bouillon granules 2Tbsps

cornstarch 15grams

minced fresh parsley 1small

onion, finely chopped 1Dash

pepper 1Tbsp

soy sauce 237milliliters

hot water

Recommended wine: Riesling, Gewurztraminer, Chenin Blanc

Riesling, Gewurztraminer, and Chenin Blanc are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Gramona La Cuvee Cava. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 22 dollars per bottle.

Gramona La Cuvee Cava

Straw yellow color. Good intensity and definition on the nose with stone fruit aromas of peach, loquat, apple, and pear. A citric hint of lemon peel provides freshness. Buttery notes and a subtle touch of species and honey.The wine is kind on entry, medium-bodied on the palate, with a good weight of fruit and a well-integrated crispy mousse. Refreshing finish and sustained acidity.This wine can be enjoyed throughout the meal, from the 'aperitif' through to the 'digestif'. Gastronomic and versatile.Blend: 70% Xarel.lo, 30% Macabeo