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Cauliflower w/ Ginger

Source of Recipe

Nancy S. - Diabetic Recipe Swap
WW Points
Exchanges
Makes 4 servings

1 small head cauliflower, chopped into large florets (about 4 cups)
1/4 cup hot water
2 tsp. canola oil
1/2 tsp. cumin seeds
2 T. fresh ginger root, minced
1/2 tsp. tumeric
2 tsp. freshly-squeezed lemon juice
2 T. fresh cilantro (coriander) finely chopped
Salt and freshly ground pepper, to taste

Have chopped cauliflower, hot water, oil and spices near stove, ready to use.

Heat a large, non-stick skillet over medium-high heat about 30 seconds. Add oil and heat another 30 seconds. Add cumin seeds and saute just until the seeds turn brown, about 10 to 20 seconds.

Add ginger and stir briefly. Add tumeric and stir to mix, then add cauliflower and stir to distribute spices evenly on cauliflower.

Add hot water, reduce heat to a simmer, cover and cook until the cauliflower is almost tender-crisp, about 3 to 4 minutes, stirring gently halfway through cooking. Transfer liquid in skillet to a small pan and heat to a simmer. Cook gently to reduce amount by half.

Meanwhile, increase heat under cauliflower to high and gently stir-fry to lightly brown cauliflower (about 5 minutes).

Add lemon juice and chopped cilantro to pan of reduced liquid, mix to blend and heat through. Add to cauliflower, gently stirring to evenly distribute. Add salt and pepper, to taste. Serve promptly.

Per serving: 38 calories, 2g total fat (0g saturated fat), 4g carbohydrage, 1g protein, 2g dietary fiber, 20mg sodium. ++++ Exchanges: 1 vegetable; 1/2 fat ++++ WWP: 1