Curried cauliflower

4 servings

Ingredients

Quantity Ingredient
1 each Medium head cauliflower
2 tablespoons Vegetable oil
1 teaspoon Cayenne (or to taste)
2 teaspoons Black or brown mustard seeds
1 teaspoon Fresh ginger root, grated
½ teaspoon Turmeric
¼ teaspoon Ground cardamom
⅛ teaspoon Ground coriander
½ cup Unsweetened apple juice
2 tablespoons Fresy lemon juice
Salt

Directions

* Yellow mustard seeds can be used in a pinch if black or brown seeds are not available. Wash the cauliflower and cut it into florest of nearly equal size. Heat the oil over high heat in a skillet or saucepan large enough to hold the cauliflower in a single layer. Add the mustard seeds and cook them until the begin to pop. Stir in the ginger, coriander, turmeric, cardamom, cayenne and the cauliflower florets; toss them together. Pour in the apple and lemon juices, sprinkle with a pinch of salt, cover, and simmer, stirring a few times, for about 5 minutes until the cauliflower is just tender.

Serve hot or at room temperature. Makes 4 (4-ounce) servings. Per serving: 73 calories, 1.9 g protein, 4⅖ g fat, 7⅘ g carbohydrate, 31 mg sodium, 0 mg cholesterol. VARIATIONS: Toss the Curried Cauliflower with a cup of plain yogurt. Chill the Curried cauliflower for 30 minutes in the refrigerator, then serve it topped with a dollop of plain yogurt and 2 tablespoons of currants. [Moosewood Restaurant Cooks at Home; The Moosewood Collective] [A Fireside Book; 1994; ISBN 0-671-87954-5 {0-671-67992-9 PBK}] Posted by Fred Peters.

Submitted By FRED PETERS On 09-30-94

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