Curried Cauliflower and Corn

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 13 Minutes

Nutritional Information

Calories 78
Caloriesfromfat 35 %
Fat 3 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.8 g
Carbohydrate 12.7 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 137 mg
Calcium 0.0 mg


4 1/2 cups cauliflower flowerets (about 1 medium head)
1 (10-ounce) package frozen whole-kernel corn
1 1/2 tablespoons margarine, melted
1 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground pepper
1/4 cup sliced green onion (about 1 large)


Arrange cauliflower in a steamer basket over boiling water; add corn. Cover and steam 13 minutes or until cauliflower is crisp-tender.

Combine margarine and next 4 ingredients in a large bowl; add cauliflower mixture and green onion, tossing gently to coat vegetables with spice mixture.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook,

Oxmoor House

January 1998
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