Cauliflower with Indian Spices
4.9g
Net Carbs
3.6g
Protein
4.3g
Fat
4.0g
Fiber
79
Calories
Ingredients:
- 1 head large (6-7" diameter) Cauliflower
- 1 1/2 teaspoons Salt
- 1/2 ounce Cilantro (Coriander)
- 1/2 teaspoon Black Pepper
- 2 tablespoons Unsalted Butter Stick
- 1/2 cup Chicken Broth, Bouillon or Consomme
- 1/2 teaspoon Coriander Seed
- 1/2 teaspoon Ginger (Ground)
- 1 teaspoon Cumin
- 1 medium whole (2-3/5" diameter) Red Tomato
Directions:
To make this a vegetarian dish, simply use vegetable broth instead of chicken broth.
- In a large skillet, melt butter over medium heat. Add cumin, coriander and ginger. Cook spices until fragrant, about 1 minute.
- Dice the tomato and cauliflower and then add to the to skillet. Raise heat to high, add broth, salt and pepper and bring to a boil. Cover, turn heat down to low and simmer until cauliflower is tender but still very firm, about 7 minutes.
- Remove lid and continue cooking until broth has evaporated and cauliflower is very tender, about 5 more minutes. Sprinkle with chopped cilantro before serving.
