Curried Cauliflower and Corn

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

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

Ingredients

  • 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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Curried Cauliflower and Corn Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy