Curried Cauliflower
January, 2005

(Serves 4)

2 tablespoons olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 teaspoon finely chopped fresh ginger
2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon mustard seeds
4 cups cauliflower florets, washed and dried
2 tablespoons fresh lime juice
1/2 cup light coconut milk
1/4 cup vegetable broth or water
Sea salt, to taste (optional)

1. In a large skillet over medium heat, add olive oil and sauté onion, garlic, and ginger for about 3 minutes. Add curry powder, cumin, and mustard seeds and sauté for an additional 3 minutes, until fragrant.
2. Add cauliflower and lime juice and stir-fry on medium-high heat for about 5 minutes. Reduce heat, add coconut milk and broth or water, cover partially, and simmer on low heat for about 5 more minutes, until cauliflower is crisp-tender. Add sea salt to taste, if desired.
Recipe provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC’s KUSA television news.

PER SERVING: 137 cal, 62% fat cal, 10g fat, 3g sat fat, 0mg chol, 3g protein, 11g carb, 4g fiber, 25mg sodium