1 medium head cauliflower
2 tablespoons vegetable oil
1 teaspoon black or brown mustard seeds1
2 teaspoons grated fresh ginger root
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne (or to taste)
1/2 cup unsweetened apple juice
2 tablespoons fresh lemon juice
dash of salt
Wash the cauliflower and cut it into florets of nearly equal size. Heat the oil on 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 they begin to pop. Stir in the ginger, coriander, turmeric, cardamom, cayenne, and the cauliflower florets, and toss them together. Pour in the apple and lemon juices, sprinkle with salt, cover, and simmer, stirring a couple of times, until the cauliflower is just tender, about 5 minutes.
Serve hot or at room temperature.
PER 4-OZ SERVING: 73 CALORIES, 1.9 G PROTEIN, 4.4 G FAT, 7.8 G CARBOHYDRATE, 31 MG SODIUM, 0 MG CHOLESTEROL.
VARIATIONS
• Toss Curried Cauliflower with a cup of plain yogurt.
• Chill Curried Cauliflower for 30 minutes, and then serve it topped with a dollop of plain yogurt and 2 tablespoons of currants.
TOTAL TIME
20 minutes
SERVINGS
4
MENU
Serve with a sweet chutney, Seitan – Green Bean Curry (see page 238), and Coconut Basmati Rice (see page 155) for an Indian feast. For a quick soup, blend leftovers with cooked potatoes, sautéed onions, and plain yogurt or unsweetened apple juice.
A very attractive low-calorie dish of tangy golden florets sprinkled with black mustard seeds, Curried Cauliflower looks especially pretty when it’s garnished with tomato wedges and cilantro sprigs.
1. Yellow mustard seeds can be used in a pinch if black or brown seeds are not available.