Peppered Cauliflower

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"In north India, cauliflower is prepared in a standard format, so I wanted to give it a different look, taste, and texture. This dish is a sort of Indian stir-fry, adapted from the Chinese. People enjoy the delicate flavor of the dish - it's not too spicy." Veenu Chopra, M.D., New Delhi, India.
5 servings (serving size: 1/2 cup)


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1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
1 cup chopped tomato
1/4 teaspoon salt
1/4 to 1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
2 cups cauliflower florets


Heat oil in a medium nonstick skillet over medium-high heat. Add onion and garlic; sauté for 5 minutes or until lightly browned. Add the tomato, salt, and peppers; sauté 2 minutes. Add cauliflower. Cover, reduce heat, and simmer for 12 minutes or until tender.

Created date

April 2004

Nutritional Information

Calories 57
Caloriesfromfat 47 %
Fat 3 g
Satfat 0.7 g
Monofat 0.8 g
Polyfat 1.4 g
Protein 1.6 g
Carbohydrate 7.2 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 134 mg
Calcium 20 mg