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Cauliflower is transformed into something special when slow-cooked in fragrant spices.
Melt butter in 12-inch skillet until sizzling; add cumin, coriander, gingerroot, garlic, turmeric and salt. Cook over medium-high heat, stirring constantly, until spices begin to brown (1 to 2 minutes). Add chicken broth, cauliflower, garbanzo beans and jalapeño pepper; stir to coat.
Place mixture in slow cooker. Cover; cook on Low heat setting for 4 to 5 hours or until cauliflower is very tender. Fifteen minutes before serving time, increase heat to High. Stir in peas and sour cream. Continue cooking until peas are heated through.
To serve, ladle into individual serving bowls. Sprinkle with cilantro. Serve with rice and chutney, if desired.
*Substitute 1 (16-ounce) bag frozen cauliflower.
Dietary Fiber: 10g
I have made this recipe many times. I have served it both as an entree with basmati rice and as a side dish with a roasted chicken or roast pork. If you like Indian styled flavors this recipe is just the ticket.
Spices make this so fragrant and delicious. I used vegetable broth instead of chicken. This is a nice filling meal for a vegetarian or anyone!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/644
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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