Ingredients:

3½ c water
1 large bunch shallots
1 medium cauliflower, cut into small florets
½ c kalamata black olives in brine, cut into halves
2 T Massel beef style powder
1 large onion, sliced
1 T cold pressed olive oil
½ t fresh rosemary, or ¼ t dried
¼ t turmeric
1 t sesame oil
3 T sultanas
1 pkt mung bean glass noodles*

Method:

1. Remove the ends from the shallots and slice lengthwise into strips.
   
2. Add oil to a non stick frypan. 
   
3. Sauté onion till just golden brown.
   
4. Add water, beef powder, turmeric, rosemary and sesame oil. Bring to the boil.
   
5. Add cauliflower florets, sultanas and black olives. 
   
6. Reduce heat and simmer till cauliflower is just tender but still crunchy.
   
7. Remove from heat to prevent overcooking cauliflower.
   
8. Add shallots and mix well.
   
9. Serve with mung bean glass noodles.

* Mung bean glass noodles are available in the Asian section of the supermarket. 
**Soak the noodles in hot water for 5-10 minutes. Drain.