Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Monica Bhide
Recipe by Cooking Light June 2005

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Credit: Becky Luigart-Stayner

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare cauliflower, bring first 3 ingredients to a boil in a large saucepan. Add cauliflower florets; cover, reduce heat, and simmer 5 minutes or just until tender (do not overcook). Drain.

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  • To prepare spice mix, combine cardamom, cloves, cinnamon, and bay leaf in a medium nonstick skillet; cook over medium heat 2 minutes or until toasted and fragrant. Place mixture in a coffee or spice grinder; process until ground.

  • To prepare sauce, heat oil in skillet over medium heat. Add onion; sauté 8 minutes or until lightly browned. Stir in cardamom mixture, almonds, and next 5 ingredients (through garlic); cook 2 minutes. Remove from heat; cool slightly.

  • Preheat oven to 350°.

  • Place onion mixture and 1/3 cup water in a blender, and process until almost smooth, scraping sides of blender occasionally. Place onion mixture in skillet; gradually stir in yogurt. Cook over low heat 5 minutes, stirring frequently.

  • Place cauliflower in a shallow 2-quart baking dish; pour onion mixture over cauliflower, tossing to coat. Bake at 350° for 20 minutes or until thoroughly heated and just beginning to brown. Sprinkle with cilantro.

Nutrition Facts

84 calories; calories from fat 33%; fat 3.1g; saturated fat 0.5g; mono fat 0.9g; poly fat 0.5g; protein 3.6g; carbohydrates 12.8g; fiber 4.4g; cholesterol 2mg; iron 1.3mg; sodium 277mg; calcium 70mg.
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