Curried Cauliflower

Curried Cauliflower Recipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Cooking the cauliflower covered releases enough liquid to steam it and creates a sauce with the spices, yogurt, and tomato.


8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 83
Caloriesfromfat 29 %
Fat 2.7 g
Satfat 0.9 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 4.4 g
Carbohydrate 12.9 g
Fiber 4.3 g
Cholesterol 4 mg
Iron 1.1 mg
Sodium 349 mg
Calcium 79 mg


2 teaspoons olive oil
2 cups thinly sliced onion
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons Mild Curry Powder
1 tablespoon minced garlic
10 cup cauliflower florets (2 medium heads)
1 cup chopped seeded peeled tomato
1 cup whole-milk yogurt
1/2 cup finely chopped cilantro stems
1 teaspoon salt
8 lemon wedges (optional)
Cilantro sprigs (optional)


Heat the oil in a Dutch oven over medium-high heat. Add onion and ginger; cover and cook 3 minutes, stirring frequently. Reduce heat to medium. Add Mild Curry Powder and garlic; cook 30 seconds, stirring constantly. Add cauliflower and next 4 ingredients (cauliflower through salt), stirring well to combine. Bring to a boil (yogurt will curdle); cover, reduce heat, and simmer 20 minutes or until cauliflower is tender. Serve with lemon wedges and cilantro sprigs, if desired.

Bruce Aidells,

Cooking Light

September 2003
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