Recipe for Curried Cauliflower


1 each medium head cauliflower
2 tablespoon vegetable oil
1 teaspoon cayenne (or to taste)
2 teaspoon black or brown mustard seeds
1 teaspoon fresh ginger root, grated
1/2 teaspoon turmeric
1/4 teaspoon ground cardamom
1/8 teaspoon ground coriander
1/2 cup unsweetened apple juice
2 tablespoon fresy lemon juice
1 salt


* 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, 4.4 g fat, 7.8 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.

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