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- Cauliflower
-
- 1 head cauliflower
- 1 onion
- 1 red pepper
- 1 tsp olive oil
- 1 tbsp minced fresh ginger
- 2 tsp ground coriander
- 3/4 tsp ground cumin
- 3/4 tsp turmeric
- 3/4 tsp ground red pepper
- 1/2 cup yogurt
- 1/2 cup sour cream
- 2 tbsp lemon juice
- 1/4 cup minced fresh coriander
- Directions
- Separate cauliflower into florets and steam for 5 minutes. In a large no-stick frying pan, saute the onions and red peppers in oil for 5 minutes. Add seasonings. Stir for 1 minute. Add cauliflower and stir for 2 minutes. In a small bowl, whisk together yogurt, sour cream, and lemon juice. Reduce the heat to low. Stir the yogurt into a frying pan and allow to warm, stirring constantly. Sprinkle with the fresh coriander. Serves 4.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
Medjool Date, Cranberry & Orange Granola Clusters
Preheat oven to 350 degrees.
In a large bowl combine oats, nuts, dates, cranberries. Break the dates up with your hands if they are sticking together and coat with oat mixture
In a medium saucepan simmer together the butter with the remaining ingredients until well blended with a whisk.
Pour over oat mixture and blend well.
Let the mixture sit for 10-15 minutes to moisten.
On a lined baking sheet pour granola mixture in pan.
Press firmly into an even layer, making sure to press all the way into the corners.
Bake until golden brown. 25-35minutes. The center should be firm.
Remove from oven and let cool to room temp.
Break into large clusters.
Store in an airtight container for on-the-go snacking.
Serving suggestion
Serve over yogurt with fruit or eat by the handful as a snack.
