Ingredient List

Serves 4

* 1 1/2 tsp. chili powder
* 1/2 tsp. dried thyme
* 1/4 tsp. salt
* 1/4 tsp. ground black pepper
* 1 Tbs. olive oil
*  hing to taste (omit on Ekadasi)
* 2 cups diced cauliflower florets (8 oz.)
* 1 celery stalk, diced (1/4 cup)

Ingredient List

Serves 4

* 1 1/2 tsp. chili powder
* 1/2 tsp. dried thyme
* 1/4 tsp. salt
* 1/4 tsp. ground black pepper
* 1 Tbs. olive oil
* hing to taste
* 2 cups diced cauliflower florets (8 oz.)
* 1 celery stalk, diced (1/4 cup)
* 1 cup frozen hash brown potatoes (not patties)
* 3/4 cup diced green bell pepper
* 1 Tbs. chopped parsley

Directions
1. Combine chili powder, thyme, salt, and pepper in small dish. Set aside.

2. Heat oil in large skillet over medium heat. Add hing and chili powder mixture, and cook 30 seconds.

3. Add cauliflower, celery, and 1/3 cup water. Cover, and cook 4 minutes, stirring occasionally.

4. Add potatoes and bell pepper. Cover, and cook 3 to 4 minutes, or until cauliflower is crisp-tender. Add 2 to 3 Tbs. water during cooking if mixture becomes dry. Remove from heat. Stir in parsley, and serve.