Cauliflower With Indian Spices
Recipe: #3657
December 22, 2011
Categories: Side Dishes, Cauliflower, Indian, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, more
"Great low carb substitute for a starchy side dish. When I make it, sometimes I omit the broth and toss cauliflower and spiced butter. I just pop it in the oven while I prepare the rest of the meal. Photos are of the dish after roasting."
Ingredients
Nutritional
- Serving Size: 1 (181.4 g)
- Calories 76.2
- Total Fat - 4.4 g
- Saturated Fat - 2.5 g
- Cholesterol - 10.2 mg
- Sodium - 318 mg
- Total Carbohydrate - 8.2 g
- Dietary Fiber - 3.3 g
- Sugars - 3.1 g
- Protein - 3.2 g
- Calcium - 41.2 mg
- Iron - 1 mg
- Vitamin C - 73.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large skillet, melt butter over medium heat. Add cumin, coriander and ginger. Cook spices until fragrant, about one minute.
Step 2
Add tomato and cauliflower to skillet. Raise heat to high and add broth, salt and pepper. Bring to a boil.
Step 3
Cover skillet. Turn heat down to low and simmer until cauliflower is tender but still firm. About 7 minutes.
Step 4
Remove lid and continue cooking until broth has evaporated and cauliflower is very tender, about 5 more minutes. Sprinkle with chopped cilantro before serving.
Tips
No special items needed.