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Curried Cauliflower

Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 8 servings (serving size: 1 cup)
Cooking the cauliflower covered releases enough liquid to steam it and creates a sauce with the spices, yogurt, and tomato.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.