Sandy, I made the Turmeric-Ginger Cauliflower last night, we really liked it. I could have made a

[curious1]

meal out of it. I agree that it looked a little dry, but certainly didn't taste it. I didn't use a non-stick pan, but it didn't stick badly. Thanks for reminding me of the recipe, it went nicely with the Curried Chicken with Cashews.

 

[richard-in-cincy]

Glad to hear it Curious! I think it’s a great accompaniment to curry.

 

[dawnnys]

Sounds very unusal and good! It reminds me of REC: Ginger-Broccoli Thai Soup

1 Tbsp butter
1/2 tsp cayenne pepper
1 md onion, sliced finely
juice of 1 lemon
4 cups vegetable stock
1 head broccoli, cut into florets
2 cups water
1" piece of ginger, grated

Melt butter over medium low heat. Add onion and cook till it begins to brown, stirring occasionally.

Meanwhile, simmer the stock (chicken stock can also be used), water, and ginger in a pot for about 5 minutes. Add onion, cayenne, lemon juice, and broccoli. Best not to let soup come to a hard boil.

Continue to cook over medium heat until ready to serve, stirring occasionally.

Serve with a dollop of sour cream and/or slices of lemongrass on top.