Curry Spiced Cauliflower with Cucumber Cilantro Raita

Curried cauliflower brings the exotic flavors of India to your table for a hearty vegetarian entrée or side dish. Top with cilantro-cucumber yogurt sauce.

Makes 4 servings, about 6 cups
Cooking time: 30 minutes (active), 45 minutes (total)

Ingredients

Cauliflower
• 1 head organic cauliflower
• 1 tablespoon extra virgin olive oil
• 1 minced organic shallot
• 1 clove minced organic garlic
• ½ tablespoon curry powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• 1 cup all natural, low-sodium natural vegetable broth

Raita

• ½, skinned, seeded, and chopped organic cucumber
• ⅔ cup plain organic yogurt
• ¼ cup chopped cilantro
• 1 tablespoon organic lime juice
• salt and pepper to taste

Directions

To make the cauliflower: In a large pan over medium high heat, add the olive oil, butter, shallot, and garlic. Sauté until soft and slightly browned about 10 minutes. Add the curry, cumin, and coriander; mix well to coat. Add the cauliflower and cook for about 2 minutes. Pour in the vegetable broth and cover. Cook for about five minutes. Season to taste and arrange them on a serving plate.

To make the raita: In a blender, add the lime juice, cucumber, yogurt, cilantro. Puree until smooth and season to taste. Spoon over cauliflower.

Nutrition Facts

Serving size: 1 cup, Calories 132, Calories from Fat 54.3%, Total Fat 8g, Saturated Fat 5g, Cholesterol 21mg, Total Carbohydrate 12g, Dietary Fiber 2g, Protein 5g, Sodium 516mg, Potassium 9%, Calcium 8%, Iron 5%, Vitamin C 26%, Vitamin A 22%, Vitamin B 6%