Monica Bhide's Indian Cauliflower
Per ServingMonica Bhide's Indian Cauliflower |
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Makes: 4 | ||
Serving Size: 1/4 of recipe | ||
Calories | 85 | |
Fat | 8 | g |
Saturated Fat | 0.6 | g |
Carbohydrate | 5 | g |
Fiber | 2 | g |
Sugars | 1 | g |
Cholesterol | 0 | mg |
Sodium | 165 | mg |
Potassium | 215 | mg |
Protein | 1 | g |
Phosphorus | 35 | mg |
Choices: Vegetable 1, Fat 1.5 |
- Makes: 4
- Serving Size: 1/4 of recipe
- Preparation Time: 10 minutes
- Cooking Time: 12 minutes
Ingredients
2 | Tbsp. | canola oil |
1 | tsp. | cumin seeds |
1 | tsp. | peeled, grated ginger |
1 | small | head (1 1/4 lbs.) cauliflower, |
broken into florets | ||
1 1/2 | Tbsp. | ground coriander |
1 | tsp. | turmeric |
1/4 | tsp. | ground black pepper |
1/4 | tsp. | salt |
Fresh cilantro leaves for garnish |
Directions
- In a medium skillet, heat the oil over medium heat. When the oil begins to shimmer, add the cumin seeds and ginger. Sauté for 30 seconds, until the seeds begin to sizzle.
- Add the cauliflower and cook, stirring occasionally, until the cauliflower is brown and caramelized, about 8 minutes. If you prefer tender florets, add a small amount of water to the skillet, cover, and steam the cauliflower for the 8 minutes.
- Add the coriander, turmeric, black pepper, and salt. Cook for 2 to 3 minutes, until the spices are heated through and aromatic.
- Transfer the cauliflower to a serving bowl and garnish with fresh cilantro.