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.
