Ingredients

1/4 cup butter, margarine or vegetable oil

1 cup sliced mushrooms

4 fresh shiitake mushrooms sliced (or 1/4 cup dried, reconstituted with hot water)

1 large onion, diced

3 teaspoons curry powder

1/4 teaspoons crushed red pepper flakes

4 cups caulifloweretes

2/3 cups water

1 large firm tomato, diced

1/4 chopped cilantro

Preparation

  1. Heat butter/margarine/oil in wide frying pan over medium-high heat
  2. Add mushrooms, onion, curry powder, red pepper flakes stir and cook until onion is soft (about 8 minutes)
  3. Add the caulifloweretes and water and stir well to mix
  4. Reduce heat to medium, cover and cook until cauliflower is tender when pierced (about 15 minutes).
  5. Stir in tomato and 2 TBSP of the cilantro and cook for another 2 minutes
  6. When ready to serve sprinkle with the remaining 2TBSP of cilantro