Cauliflower with Tomato and Onion
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
TWO INGREDIENTS NOT LISTED IN SPARK FOOD LIST:1 tsp ground coriandor1 tsp garam masalaNOTES: Ginger root: 2 1" pieces Cumin is ground cumin Lemon Juice is 2 TbspCauliflower, raw, 1 head, medium (5-6" dia) Olive Oil, 3 tbsp Garlic, 6 cloves, mincedOnions, raw, 1 medium (2-1/2" dia), peeled and roughly choppedGinger Root, 2 pieces, 1" ea., choppedGround Cumin, 1 tsp (remove)Red Ripe Tomatoes, 2 medium, peeled and chopped into small pieces*Lemon Juice, 2 TbspPepper, red or cayenne, 1/2 tsp Salt, 1 tsp Turmeric, ground, .5 tsp Jalapeno Peppers, 1 pepper, seeds removed, finely choppedGaram masala, 1 tsp
Break cauliflower into small pieces. Soak in cold water for 30 minutes.
While waiting for cauliflower, place onion, ginger, and 4 Tbsp water in blender or food processor (small bowl). Blend to make paste. Set aside. Prepare garlic, tomatoes, and jalapeno.
Heat oil in large nonstick pot or skillet. Add garlic and cook, stirring, until golden. Drain and add caulliflower and cook over medium-high heat until some browned spots appear (about 5-6 minutes).
Remove cauliflower and onion to a bowl. Add onion-ginger paste to pan and cook, stirring, for 1-2 minutes. Add cumin, coriandor, lemon juice, and tomatoes. Cook, stirring occasionally, until mixture is a medium brown. (I stir with a slotted spoon, mashing tomaotes with back side.) If mixture sticks to pan, add a Tbsp water.
Stir in salt, jalapeno, cayenne and turmeric. Add cauliflower and garlic and any drippings in bowl; stir gently to coat with tomato mixture. Sprinkle 3 Tbsp water over cauliflower, cover, and simmer gently 5-10 minutes or until cauliflower is tender but still firm. Sprinkle garam masala over top and serve.
I often have this for lunch or dinner. Makes 4 servings--or 6 servings as side dish.
Number of Servings: 4
Recipe submitted by SparkPeople user CARIOLA.
While waiting for cauliflower, place onion, ginger, and 4 Tbsp water in blender or food processor (small bowl). Blend to make paste. Set aside. Prepare garlic, tomatoes, and jalapeno.
Heat oil in large nonstick pot or skillet. Add garlic and cook, stirring, until golden. Drain and add caulliflower and cook over medium-high heat until some browned spots appear (about 5-6 minutes).
Remove cauliflower and onion to a bowl. Add onion-ginger paste to pan and cook, stirring, for 1-2 minutes. Add cumin, coriandor, lemon juice, and tomatoes. Cook, stirring occasionally, until mixture is a medium brown. (I stir with a slotted spoon, mashing tomaotes with back side.) If mixture sticks to pan, add a Tbsp water.
Stir in salt, jalapeno, cayenne and turmeric. Add cauliflower and garlic and any drippings in bowl; stir gently to coat with tomato mixture. Sprinkle 3 Tbsp water over cauliflower, cover, and simmer gently 5-10 minutes or until cauliflower is tender but still firm. Sprinkle garam masala over top and serve.
I often have this for lunch or dinner. Makes 4 servings--or 6 servings as side dish.
Number of Servings: 4
Recipe submitted by SparkPeople user CARIOLA.
Nutritional Info Amount Per Serving
- Calories: 167.4
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 633.6 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 5.3 g
- Protein: 4.3 g
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