Subj : BH&G 3205
To   : All
From : Dave Drum
Date : Sat Jul 03 2021 06:30:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Indian Cauliflower Fried Rice
 Categories: Poultry, Vegetables, Herbs, Chilies. ri
      Yield: 4 Servings
 
      2 lb Head cauliflower; cored
      2 tb Oil
      1 ts Cumin seeds; crushed
      1 cl Garlic; minced
      1 ts Garam masala
      1 ts Grated fresh ginger
    1/2 ts Salt
    1/2 ts Ground turmeric
    1/2 ts Cayenne pepper
     12 oz Skinned, boned chicken; in
           - bite-size strips
      1 md Onion; in thin wedges
      1 c  Packaged shredded carrots
      1 c  Fresh or frozen peas
    1/2 c  Crunchy falafel-flavor
           - chickpeas or chopped
           - peanuts
           Snipped fresh cilantro
 
  Break cauliflower into florets (about 8 cups). Place
  cauliflower in batches in a food processor. Cover and
  pulse each batch until crumbly and mixture resembles the
  texture of rice (about 6 cups).
  
  In an extra-large wok or skillet heat 1 Tbsp. of the oil
  over medium-high heat. Add cumin seeds; cook and stir 10
  seconds. Add the next six ingredients (through cayenne);
  cook and stir 10 seconds. Add chicken. Cook and stir 3 to
  4 minutes or until no longer pink (adding additional oil
  if necessary). Remove chicken from wok.
  
  Add remaining 1 Tbsp. oil to wok. Add onion, carrots, and
  peas; cook and stir 2 minutes. Add cauliflower; cook and
  stir 4 minutes more or until cauliflower is tender.
  Return chicken to wok; heat through. Top each serving
  with chickpeas and cilantro.
  
  FROM THE TEST KITCHEN: If desired, substitute 1 tsp.
  purchased ginger paste for grated fresh ginger.
  
  Substitute shredded yellow squash or zucchini for the
  carrots and/or cut green beans for the peas.
  
  Makes: 4 servings
  
  Better Homes & Gardens | May 2015
  
  MM Format by Dave Drum - 25 May 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Remember, where ever you go, there you are." -- Professor Irwin Corey
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