Curried Cauliflower

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.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 29%
  • Fat: 2.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.4g
  • Carbohydrate: 12.9g
  • Fiber: 4.3g
  • Cholesterol: 4mg
  • Iron: 1.1mg
  • Sodium: 349mg
  • Calcium: 79mg

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)

Preparation

  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.
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