Curried Cauliflower and Corn

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 35%
  • Fat: 3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.8g
  • Carbohydrate: 12.7g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 137mg
  • Calcium: 0.0mg


  • 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)


  1. Arrange cauliflower in a steamer basket over boiling water; add corn. Cover and steam 13 minutes or until cauliflower is crisp-tender.
  2. Combine margarine and next 4 ingredients in a large bowl; add cauliflower mixture and green onion, tossing gently to coat vegetables with spice mixture.
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