Meatless Monday: Curried Cauliflower

I found this recipe on A Veggie Venture, a wonderful blog with healthy veggie ideas. I'm signed up to receive her new recipes on my Google Reader.

My photo doesn't do justice to this dish. It smelled and tasted absolutely wonderful, and will be something that I definitely make again often. The curry spices were flavorful but mild. I served it over a mixture of wheatberries and basmati rice. Leftovers are already packed up for me to take to school tomorrow for lunch. My dish turned out a little too soupy because I added a whole can of coconut milk and a whole can of low sodium chicken broth instead of the half cans called for in the recipe. I won't make that mistake twice! It still tasted wonderful and the extra sauce can be used over rice.

CURRIED CAULIFLOWER
See Remarkable Palate's inspiring recipe
Hands-on time: 15 minutes
Time to table: 35 minutes
Serves 6


1 large onion, diced

1 teaspoon curry powder
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 teaspoon cardamom
Pinch cloves
(Smaller) Pinch of cayenne

1 head cauliflower, cored, cut into bite-size pieces (a 2 1/4 pound head yielded 1 1/2 pounds trimmed cauliflower)
1/2 a 15-oz can low-fat coconut milk (Mark uses a whole can of regular coconut milk)
1/2 a 15-oz can broth (Mark's recipe doesn't include this but the added liquid is needed to compensate for less coconut milk)

2 tablespoons cilantro, chopped (optional but does look better)


Heat a large skillet on MEDIUM HIGH. Add the oil and let it heat. Reduce heat to MEDIUM, add the onion and sauté til golden, 8 - 10 minutes. Add the spices and stir for a minute. Add the cauliflower, coconut milk and chicken broth. Cover (Mark leaves uncovered, presumably to cook down the liquid but I wanted to keep it) and let cook, stirring occasionally, until the cauliflower is very tender, about 15 - 25 minutes. If using, stir in the cilantro, serve and enjoy!

NUTRITION ESTIMATE
Using whole can of low-fat coconut milk, Per Serving: 93 Cal (42% from Fat, 12% from Protein, 46% from Carb); 3 g Protein; 5 g Tot Fat; 3 g Sat Fat; 12 g Carb; 4 g Fiber; Net Carb 8; 37 mg Calcium; 1 mg Iron; 519 mg Sodium; 0 mg Cholesterol, Weight Watchers 2 points

Using 1/2 can low-fat coconut milk, 1/2 can broth, Per Serving: 80 Cal (37% from Fat, 13% from Protein, 50% from Carb); 3 g Protein; 4 g Tot Fat; 2 g Sat Fat; 11 g Carb; 4 g Fiber; NetCarb 7; 37 mg Calcium; 1 mg Iron; 474 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point