Curried Cauliflower
- Number of Servings: 4
Ingredients
Cauliflower, 4 cups (1 large head) , broken into medium-sized floretsOlive Oil, 2 tbspCurry powder, 2 tbsp2 plum tomatoes, coarsely chopped1/4 t. red pepper flakesWater, tap, 1 fl oz Cilantro, raw, 2 tbsp (for garnish)
Fit a large saucepan with a steamer insert and add several inches of water to the bottom. Bring to a boil. Add the cauliflower, cover the pan and steam for 6 minutes or until it is not quite tender.
With a slotted spoon, lift the cauliflower from the pan and transfer to a plate.
In a large skillet, heat the oil . When it's hot, add the curry and cook, stirring constantly, for 1 minute. Stir in the tomatoes, red pepper flakes and water. Cook, stirring, for 3 more minutes.
Add the cauliflower and stir until the florets are coated with the sauce. Cover the pan and continue cooking, stirring several times, for 3 minutes or until the cauliflower is cooked through. Taste for seasoning and sprinkle with cilantro and serve.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user JESPAH.
With a slotted spoon, lift the cauliflower from the pan and transfer to a plate.
In a large skillet, heat the oil . When it's hot, add the curry and cook, stirring constantly, for 1 minute. Stir in the tomatoes, red pepper flakes and water. Cook, stirring, for 3 more minutes.
Add the cauliflower and stir until the florets are coated with the sauce. Cover the pan and continue cooking, stirring several times, for 3 minutes or until the cauliflower is cooked through. Taste for seasoning and sprinkle with cilantro and serve.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user JESPAH.
Nutritional Info Amount Per Serving
- Calories: 105.3
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 23.2 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 4.8 g
- Protein: 3.0 g
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