Cauliflower belongs to the cruciferae family, one of the most valuable classes of vegetables, health-wise. Frequently it's cooked to death, until it smells sulfurous and resembles a disgusting gray fungus. Don't go there! There's lots of yummy ways to fix it; with a garlicky butter sauce, with a cheddar-cheese gravy, steamed or stir-fried with other veggies, or even pickled. Here's a treat that's different, with an oriental twist. And as bonus of sorts, the name rhymes.
Separate the cauliflower into florets, then divide into smaller bite-sized pieces more or less of uniform size. Steam or cook by your favorite method until crispy tender or barely tender, according to your taste. (Note #3) Drain well.
Cut the onion in half stem to root, then slice thinly. Cut the bell pepper into thin julienne strips. Thinly slice the celery.
Heat the olive oil over medium heat. Add veggies and cook until just starting to brown. Mince the garlic and parsley and add to pan. Cook a minute longer, stirring.
Add 3/4 cup of chicken broth (or water), reserving 1/4 cup to mix with the cornstarch. Add all the seasonings. Add cauliflower and bring to a boil. Reduce heat and simmer just until celery is as tender as you would like it to be.
Mix the cornstarch and 1/4 cup of chicken broth well. Add to the cauliflower, stirring constantly, until it thickens. Enjoy!
Note #1: If you haven't any chicken broth, you can reconstitute some with chicken soup and gravy mix, or use a chicken bouillon cube, in which case you may wish to reduce or eliminate the salt.
Note #2: You may substitute any other vinegar you have on hand, but balsamic is better.
Note #3: My preferred
method of cooking cauliflower for ease, control and to retain nutrients, is to steam
it in the microwave, using a steamer such as that sold by Tupperware«.