Diabetes Forecast

Monica Bhide's Indian Cauliflower

Per Serving

Monica Bhide's Indian Cauliflower

Makes: 4
Serving Size: 1/4 of recipe
Calories 85
Fat 8 g
Saturated Fat 0.6 g
Carbohydrate 5 g
Fiber 2 g
Sugars 1 g
Cholesterol 0 mg
Sodium 165 mg
Potassium 215 mg
Protein 1 g
Phosphorus 35 mg
Choices: Vegetable 1, Fat 1.5
  • Makes: 4
  • Serving Size: 1/4 of recipe
  • Preparation Time: 10 minutes
  • Cooking Time: 12 minutes


2 Tbsp. canola oil
1 tsp. cumin seeds
1 tsp. peeled, grated ginger
1 small head (1 1/4 lbs.) cauliflower,
broken into florets
1 1/2 Tbsp. ground coriander
1 tsp. turmeric
1/4 tsp. ground black pepper
1/4 tsp. salt
Fresh cilantro leaves for garnish


  1. In a medium skillet, heat the oil over medium heat. When the oil begins to shimmer, add the cumin seeds and ginger. Sauté for 30 seconds, until the seeds begin to sizzle.
  2. Add the cauliflower and cook, stirring occasionally, until the cauliflower is brown and caramelized, about 8 minutes. If you prefer tender florets, add a small amount of water to the skillet, cover, and steam the cauliflower for the 8 minutes.
  3. Add the coriander, turmeric, black pepper, and salt. Cook for 2 to 3 minutes, until the spices are heated through and aromatic.
  4. Transfer the cauliflower to a serving bowl and garnish with fresh cilantro.

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