Written by:Eli Ben-Yehuda, October 20, 2018

One of my favorite vegetables is cauliflower. Cauliflower can be used in so many different ways. I have even found that I can use it in my food processor crumbling it until it looks white rice.

This is much tastier and has a lower glycemic index than white rice. Cauliflower can also be steamed, roasted in an oven, and eaten raw. So today’s recipe comes to us by way of the Cleveland Clinic. As a side dish or a may meal this is one tasty dish.

Ingredients:
  • 3 tablespoons extra virgin Olive Oil
  • 1 cauliflower – small florets
  • 1 teaspoon salt
  • ½ teaspoon Chili Powder
  • 1 teaspoon Ground Cumin
  • ½ teaspoon Turmeric
  • 1 tablespoon Garam Masala
  • Pinch Cayenne Pepper
  • 1 ½ cup vegetable stock
  • 3 tablespoons tomato paste
  • ½ cup walnuts – toasted, coarse ground

  • Directions:

    1. In a small bowl combine ½ teaspoon Chili Powder, 1 teaspoon ground Cumin, ½ teaspoon Turmeric, 1 tablespoon Garam Masala, a pinch Cayenne Pepper and set aside.

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    2. In large sauté pan add oil, swirl to cover bottom then add cauliflower and toss. Sprinkle with salt, toss and mix well. Continue to toss, stir and agitate frequently until cauliflower becomes golden brown (takes about 15-18 minutes) and remove.

    3. To the hot pan add combined spices, lightly toast in a pan (about 10 seconds), and add vegetable stock to prevent spices from over-toasting, add tomato paste and mix well. Add cauliflower, toss, and sauté 2 minutes.

    4. Add course ground walnuts, mix well, remove and spread on the flat pan, allow to cool 10 minutes, place in a bowl and serve.

    Calories: 130

    Saturated Fat: 1g

    Sugars 3g

    Sodium: 400 mg

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    Total Fiber: 3g

    Protein: 3g

    Carbohydrate: 7g

    Cholesterol: 0 mg

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