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Dill Cauliflower And Pea Pods

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Ingredients
  Cauliflower head 1⁄2 Medium, broken into flowerets to 2 cups
  Plain yogurt 1⁄3 Cup (5.33 tbs)
  All purpose flour 1 Tablespoon
  Milk 1⁄4 Cup (4 tbs)
  Snipped dill weed/1/2 teaspoon dried dillweed, crushed 1 1⁄2 Teaspoon
  Cooking oil 1 Tablespoon
  Fresh pea pods/6-ounce package frozen pea pods, thawed 2 Cup (32 tbs)
  Chopped pimiento 1 Tablespoon
Directions

Halve any large cauliflower flowerets.
Cook cauliflower, covered, in small amount of boiling salted water for 2 minutes; drain.
For sauce, stir together yogurt and flour.
Stir in milk and dried dillweed.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry cauliflower in hot oil for 2 minutes.
Add pea pods; stir-fry about 3 minutes or till vegetables are crisp-tender.
Push vegetables from center of the wok.
Reduce heat.
Add sauce to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in vegetables and chopped pimiento to coat with sauce.
Cook and stir for 1 minute.
Garnish with fresh dillweed, if desired.
Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Everyday
Preparation Time: 
10 Minutes

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