Cauliflower with Ginger

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Nutritional Info
  • Amount Per Serving
  • Calories: 42.7
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 21.9 mg
  • Total Carbs: 4.7 g
  • Dietary Fiber: 1.8 g
  • Protein: 1.4 g

View full nutritional breakdown of Cauliflower with Ginger calories by ingredient
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Printed with permission from the American Institute for Cancer Research Printed with permission from the American Institute for Cancer Research


    1 small head cauliflower, chopped into large florets (about 4 cups)1/4 cup hot water2 tsp. canola oil 1/2 tsp. cumin seeds2 Tbsp. fresh gingerroot, minced1/2 tsp. turmeric2 tsp. freshly-squeezed lemon juice2 Tbsp. fresh cilantro (coriander) finely chopped Salt and freshly ground black pepper, to taste


1. Have chopped cauliflower, hot water, oil and spices near stove, ready to use.

2. Heat a large, non-stick skillet over medium-high heat about 30 seconds. Add oil and heat another 30 seconds. Add cumin and sauté just until the seeds turn brown, about 10 to 20 seconds. Add ginger and stir briefly. Add turmeric and stir to mix, then add cauliflower and stir to distribute spices evenly on cauliflower.

3. Add hot water, reduce heat to a simmer, cover and cook until the cauliflower is almost tender-crisp, about 3 to 4 minutes, stirring gently halfway through cooking.

4. Transfer liquid in skillet to a small pan and heat to a simmer. Cook gently to reduce amount by half. Meanwhile, increase heat under cauliflower to high and gently stir-fry to lightly brown cauliflower (about 5 minutes).

5. Add lemon juice and chopped cilantro to pan of reduced liquid, mix to blend and heat through. Add to cauliflower, gently stirring to evenly distribute. Add salt and pepper, to taste. Serve promptly.

Makes 4 servings.

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.

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