Indian Spiced Cauliflower and Purple Sweet Potato Sautee Recipe

Atkins Indian Spiced Cauliflower and Purple Sweet Potato Sautee
Net Carbs
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 1 1/2 Tbsp Coconut Oil
  • 1 1/2 tsp Mustard seed, yellow
  • 0 2/3 cup Green Onion, raw, chopped
  • 3 cup Cauliflower, florets, raw
  • 1 cup(s) Purple sweet potato, cubed (1 cup cubes= 133 g)
  • 0 1/4 tsp Salt
  • 1 each Jalapeño Pepper
  • 0 1/4 tsp Turmeric, ground
  • 0 1/2 teaspoon Garam Masala
  • 0 1/4 cup(s) Cilantro, fresh (1 cup= 16 g)
  • 3 Tbsp (2 T = 1 oz) Cashews, whole, roasted.


  1. In a large skillet over medium heat, warm oil to shimmering. Add mustard seeds and warm until they begin to pop, about 30 seconds. Add sliced green onions and sauté until beginning to become translucent, about 1 ½ minutes. Add bite size cauliflower florets, ½-inch cubes of sweet potato, season with salt and sauté until starting to brown, about 3 minutes.
  2. Pour 2 tablespoons water into the skillet, cover and cook for another 3-5 minutes, until potatoes are softened. Add minced jalapeno, turmeric, and garam masala, stirring to incorporate and evenly coat the vegetables. Taste and season with salt if needed.
  3. Serve warm, topped with chopped cilantro and cashews. Each serving is about ½ cup.

Cooking Tip