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Nutrition Facts
Serving Size 1 (72g) Recipe makes 4 servings
Calories 54
Calories from Fat 33		(61%)
Amount Per Serving		%DV
	Total Fat 3.8g	5%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 17mg		0%
Potassium 178mg		5%
Total Carbohydrate 4.8g		1%
	Dietary Fiber 1.5g	6%
	Sugars 1.7g
Protein 1.4g		2%
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Spicy Cauliflower Topper for Baked Potatoes

Recipe #389308 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Wendys Kitchen
Sep 8, 2009

Another baked potato topper- from the Victorian Government Healthy Eating website. Even though this recipe uses sour cream I substitute natural sheeps yoghurt. For Vegan just omit completely or use Soy Yoghurt.

SERVES 4 -6 (change servings and units)

Ingredients

2 teaspoons olive oil
1/2 onion, chopped
1/4 cauliflower, florets and stalks chopped
1 teaspoon curry powder
1/2 teaspoon turmeric
1 garlic clove, crushed (optional)
2 spring onions, sliced
3 tablespoons reduced-fat sour cream

Directions

1
Heat oil in saucepan. Add onion, cauliflower, curry powder, turmeric and garlic and stir-fry for 2 minutes.
2
Stir in water and cook gently until cauliflower is tender, about 10 minutes.
3
Stir in spring onions and sour cream.
4
Serve over a split baked potato.