Rating: 1.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

Cooking the cauliflower covered releases enough liquid to steam it and creates a sauce with the spices, yogurt, and tomato.

Recipe by Cooking Light September 2003

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Credit: Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

83 calories; calories from fat 29%; fat 2.7g; saturated fat 0.9g; mono fat 1.2g; poly fat 0.4g; protein 4.4g; carbohydrates 12.9g; fiber 4.3g; cholesterol 4mg; iron 1.1mg; sodium 349mg; calcium 79mg.
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