Spicy cauliflower saute

Yield: 1 servings

Measure Ingredient
1 tablespoon Olive oil
1 medium Red onion; thinly sliced
1 small Head cauliflower; quartered and thinly sliced,
Quartered and thinly sliced;
10 smalls Red potatoes-- up to 12; cubed and steamed
1 Clove garlic; minced
½ teaspoon Turmeric
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 bunch Spinach (2 to 3 cups); stemmed
1 small Carrot; julienned
2 tablespoons Fresh lemon juice
Salt and freshly ground black pepper

4 SERVINGS DAIRY-FREE

IN LARGE SKILLET, heat oil over medium-high heat. Add onion and cook, stirring often, until beginning to brown, about 5 minutes. Add cauliflower and cook, stirring often, until it begins to brown in a few places. Add potatoes, garlic and spices. Reduce heat and cook, stirring occasionally, until heated through, about 5 minutes. Add spinach and carrot. Cover and cook until spinach is wilted, about 1 minute. Stir in lemon juice and season with salt and pepper. Serve right away.

PER SERVING: 201 CAL.; 6G PROT.; 7G TOTAL FAT (2G SAT. FAT); 32G CARB.; 8MG CHOL.; 72MG SOD.; 6 G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, November 1998, page 38 Converted by MM_Buster v2.0l.

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