Steamed Cauliflower With Tomato-Curry Sauce

Ingredients

• 1/2 teaspoon canola oil
• 1/4 cup onion, finely chopped
• 1 teaspoon gingerroot, grated
• 1 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/2 cup tomato puree
• 1/2 cup water
• 2 cups cauliflower florets, steamed until crisp-tender, hot
• 1 1/2 teaspoons fresh parsley, chopped

Directions

1. 1

   In skillet, heat oil; add onion and ginger; cook over med. heat until onion is translucent.

2. 2

   Stir in curry powder and cumin; cook 1 minute longer.

3. 3

   Stir in puree and 1/2 cup water; reduce heat to low; simmer, covered 15 minutes stirring occasionally.

4. 4

   Remove from heat and let cool slightly.

5. 5

   Blend with hand blender or in blender until smooth.

6. 6

   Arrange florets in serving bowl; top with tomato-curry sauce and spinkle with parsley.