"Rice DIet" Spicy Cauliflower
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tablespoon extra-virgin olive oil or clarified butter 1 teaspoon cumin seeds 2 medium yellow onions, finely sliced a pinch of turmeric 1 medium / 12 oz cauliflower, thinly sliced (4 cups, sliced) 4 dried red chiles, stemmed and halved 1-2 teaspoon sesame seeds, lightly toasted 1 garlic clove, grated 4 cm / 1 1/2-inch piece of fresh ginger, peeled and finely grated 1-2 green jalapeno chiles, seeds removed, finely chopped 2-3 tablespoons chopped fresh cilantro / coriander
serves 2 (each serving = 2 veggies)
Heat the oil in a large skillet over medium-high heat, add the cumin seeds and cook until they begin to crackle, just 30 seconds or so. Stir in the onions, along with the turmeric. Cook, stirring often, until the onions caramelize a bit and turn lightly golden, roughly 7 - 10 minutes. Add the red chiles, sesame seeds, garlic, and half of the ginger. Continue to cook for another minute. Add the cauliflower and stir well. Cover the pan and cook the cauliflower over low-medium heat for 3 - 5 minutes, until just tender.
When the cauliflower is nearly cooked, remove the lid, increase the heat, and stir in the green chiles and remaining ginger. Sprinkle with cilantro and enjoy.
Adapted from Reza Mahammad's lovely cookbook, Rice, Spice and all Things Nice.
Number of Servings: 2
Recipe submitted by SparkPeople user TAMRACLOVEC.
Heat the oil in a large skillet over medium-high heat, add the cumin seeds and cook until they begin to crackle, just 30 seconds or so. Stir in the onions, along with the turmeric. Cook, stirring often, until the onions caramelize a bit and turn lightly golden, roughly 7 - 10 minutes. Add the red chiles, sesame seeds, garlic, and half of the ginger. Continue to cook for another minute. Add the cauliflower and stir well. Cover the pan and cook the cauliflower over low-medium heat for 3 - 5 minutes, until just tender.
When the cauliflower is nearly cooked, remove the lid, increase the heat, and stir in the green chiles and remaining ginger. Sprinkle with cilantro and enjoy.
Adapted from Reza Mahammad's lovely cookbook, Rice, Spice and all Things Nice.
Number of Servings: 2
Recipe submitted by SparkPeople user TAMRACLOVEC.
Nutritional Info Amount Per Serving
- Calories: 174.5
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 64.0 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 7.6 g
- Protein: 6.0 g
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