4 servings 0 Better Balance Bites/Blue Points
Calories 86 Fat 1.5g Sat. Fat 0.2g Protein 5g Carbs 15.9g Fiber 5.7g Sugars 6.2g
Ingredients
· Cooking spray
· 1 head of cauliflower, cut into florets (see notes)
· 2 tsp dried parsley
· 1 tsp ground cumin
· 1 tsp ground coriander (or garam masala, curry powder, or more cumin)
· 3/4 tsp salt, divided
· 3/4 tsp turmeric
· 1/2 tsp dry mustard
· 1/2 tsp pepper
· 1/4 tsp cayenne, optional
· 1 medium onion, chopped
· 2 Tbsp minced garlic
· 1 Tbsp minced ginger (NOT the powdered spice!)
· 2 Tbsp tomato paste
· 1/2 cup frozen peas, partially thawed (see notes)
· 1/2 cup water
· 1 tsp lime juice (see notes)
Directions
1. Place the florets in a pot of salted water. Bring to a boil and cook until the florets are just tender, about 10-15 minutes. Drain and set aside.
2. In a small bowl, combine parsley, ground cumin, ground coriander, 1/2 tsp salt, ground mustard, turmeric, pepper, and cayenne (if using). Set aside. (see notes)
3. Heat the same pot you cooked the florets in or a large skillet over medium heat. Coat with cooking spray and add onion and remaining 1/4 tsp salt. Cook until soft and translucent, about 5 minutes. Stir in garlic and ginger and cook another minute until fragrant.
4. Add tomato paste and spices and mix well. Cook until fragrant, about 30 seconds. Add peas and water. Cook until the water has reduced to make a thick sauce, about 1 minute.
5. Stir in cooked cauliflower to coat with the spices and cook for another 3-4 minutes. Remove from the heat and stir in lime juice. Serve as a side dish, in a wrap, or on a salad.
Notes
· You can use a 16 oz bag of frozen cauliflower in place of fresh and just cook it according to package directions.
· This is based on Bombay Potatoes. If you’d prefer, you could replace the cauliflower with 1 – 1 1/2 lbs of potatoes, cubed, boiled 10-15 minutes, and set aside while preparing the Indian-spice sauce.
· Lemon juice could be used in place of lime juice.
· You could use 1 heaping Tbsp curry powder in place of the cumin, coriander, mustard, and turmeric.
· You can thaw the peas fully, but it’s not necessary. If they’re still fully frozen, cook them a little before adding in the water.
· Not a fan of green peas, you can skip them or replace them.
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