Indian-Style Cauliflower - cooking recipe

Ingredients

1 large yellow onion, quartered and sliced
1/2 1/2 cup vegetable stock or 1/2 cup low sodium chicken broth
2 tablespoons chutney or 2 tablespoons apricot preserves
2 teaspoons Dijon mustard
3/4 teaspoon dried basil, crumbled
3/4 teaspoon ground ginger
3/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon curry powder
1 head cauliflower, cored and cut into florets (1 1/4 lbs.)
1 cup frozen green pea
1 tablespoon cornstarch, dissolved in
2 tablespoons water
2 tablespoons white wine vinegar or 2 tablespoons cider vinegar
6 drops hot red pepper sauce

Preparation

In a 10-inch nonstick skillet, combine the onion, stock, chutney, mustard, basil, ginger, cumin, salt, cinnamon, and curry powder.
Bring to a simmer and cook, covered for 6 minutes.
Add the cauliflower and cook, covered, for 5 minutes over moderately low heat.
Add the peas, cover and cook 4-5 minutes more or until the cauliflower is crisp-tender.
Stir in the cornstarch mixture, vinegar, and red pepper sauce.
Cook for 1 minute or until the sauce has thickened.
Serve hot or at room temperature.
For Vegetarian use the vegetable stock.