Curried cauliflower
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Medium head cauliflower |
| 2 | tablespoons | Vegetable oil |
| 1 | teaspoon | Cayenne (or to taste) |
| 2 | teaspoons | Black or brown mustard seeds |
| 1 | teaspoon | Fresh ginger root, grated |
| ½ | teaspoon | Turmeric |
| ¼ | teaspoon | Ground cardamom |
| ⅛ | teaspoon | Ground coriander |
| ½ | cup | Unsweetened apple juice |
| 2 | tablespoons | Fresy lemon juice |
| Salt | ||
Directions
* Yellow mustard seeds can be used in a pinch if black or brown seeds are not available. Wash the cauliflower and cut it into florest of nearly equal size. Heat the oil over high heat in a skillet or saucepan large enough to hold the cauliflower in a single layer. Add the mustard seeds and cook them until the begin to pop. Stir in the ginger, coriander, turmeric, cardamom, cayenne and the cauliflower florets; toss them together. Pour in the apple and lemon juices, sprinkle with a pinch of salt, cover, and simmer, stirring a few times, for about 5 minutes until the cauliflower is just tender.
Serve hot or at room temperature. Makes 4 (4-ounce) servings. Per serving: 73 calories, 1.9 g protein, 4⅖ g fat, 7⅘ g carbohydrate, 31 mg sodium, 0 mg cholesterol. VARIATIONS: Toss the Curried Cauliflower with a cup of plain yogurt. Chill the Curried cauliflower for 30 minutes in the refrigerator, then serve it topped with a dollop of plain yogurt and 2 tablespoons of currants. [Moosewood Restaurant Cooks at Home; The Moosewood Collective] [A Fireside Book; 1994; ISBN 0-671-87954-5 {0-671-67992-9 PBK}] Posted by Fred Peters.
Submitted By FRED PETERS On 09-30-94