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Curried Cauliflower
RECIPE BY: dicentra
Cooking Light. September 2003.
Posted on: May 1, 2008
Ingredients
Directions
1
Heat the oil in a Dutch oven over medium-high heat. Add onion and ginger; cover and cook 3 minutes, stirring frequently.2
Reduce heat to medium. Add Mild Curry Powder and garlic; cook 30 seconds, stirring constantly.3
Add cauliflower and next 4 ingredients (cauliflower through salt), stirring well to combine.4
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 | ||
|---|---|---|
|
Serving Size 1 (238g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 cup cilantro stems |
||
| Calories 88 | ||
| Calories from Fat 22 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.5g | 3% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 345mg | 14% | |
| Potassium 570mg | 16% | |
| Total Carbohydrate 14.5g | 4% | |
| Dietary Fiber 4.5g | 18% | |
| Sugars 6.8g | ||
| Protein 4.4g | 8% | |
| Vitamin A 249mcg | 4% | |
| Vitamin B6 0.4mg | 19% | |
| Vitamin B12 0.1mcg | 1% | |
| Vitamin C 64mg | 106% | |
| Vitamin E 0mcg | 1% | |
| Calcium 85mg | 8% | |
| Iron 1mg | 6% | |
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