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cooking:recipes:curry_cauliflower_with_saffron_rice_and_tomato_chutney [2016/08/15 10:40]
hannah created
cooking:recipes:curry_cauliflower_with_saffron_rice_and_tomato_chutney [2016/08/15 10:40] (current)
hannah
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 ===== How To ===== ===== How To =====
  
-====== Prepare the Rice ======+==== Prepare the Rice ====
  
   - Fill rice cooker with unrinsed rice. Bloom saffron in one cup hot water. Add water to rice, along with additional hot water (you will need approximately 4 cups).   - Fill rice cooker with unrinsed rice. Bloom saffron in one cup hot water. Add water to rice, along with additional hot water (you will need approximately 4 cups).
   - Return to rice cooker and start cook time.   - Return to rice cooker and start cook time.
  
-====== Roast the Cauliflower ​======+==== Roast the Cauliflower ====
  
   - Preheat oven to 425ยฐ. Line a baking sheet with heavy duty foil and set aside.   - Preheat oven to 425ยฐ. Line a baking sheet with heavy duty foil and set aside.
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   - If more roasting is desired, bake at 5 minute intervals, checking for burning.   - If more roasting is desired, bake at 5 minute intervals, checking for burning.
  
-====== Make the Chutney ​======+==== Make the Chutney ====
  
   - Pour tomatoes into small cook pot over medium high heat.   - Pour tomatoes into small cook pot over medium high heat.
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   - Allow mixture to come to a boil before adding garam masala. Reduce to low and allow to simmer for 15 minutes. ​   - Allow mixture to come to a boil before adding garam masala. Reduce to low and allow to simmer for 15 minutes. ​
   - Turn off heat and add cream. Stir completely. Cover, and set aside until ready to serve. ​   - Turn off heat and add cream. Stir completely. Cover, and set aside until ready to serve. ​
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