Cauliflower takes on a different flavor when seasoned with Indian curry. Serve over brown rice.
Cook Time: 20 minutes
- 1 Tbsp canola oil
- ¾ cup chopped onion
- ¾ cup frozen green peas
- 1 head of cauliflower, chopped and steamed
- 1 Tbsp curry powder
- 2 tsp cumin
- 1⁄8 tsp salt
- 1⁄8 tsp black pepper
1.Heat canola oil in large skillet. Add onion and sauté for one minute.
2.Add remaining ingredients and stir until vegetables are coated with spices.
3.Cook on medium heat for 10 minutes, stirring often.
- Use turmeric instead of curry for a milder flavor.
- Buy fresh or frozen, pre-cut cauliflower to save time. You will need about 3 cups or 15 ounces.
- Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention—public domain government resource