"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Spiced Cauliflower with Garlic Recipe

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This recipe for Spiced Cauliflower with Garlic, by , is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Krasemann
Added: Monday, March 24, 2008


Serves 6
Prep time: 10 minutes
Cook time: 20 minutes

1 tbsp. olive oil
1 onion, finely chopped
3 garlic cloves, minced
2 tsp. ground cumin
3/4 tsp salt
1/2 tsp. turmeric
1/8 tsp. cayenne
1 head cauliflower, cut into 1-inch florets
1 1/2 cups water
2 tsp. Sherry Vinegar

1.) Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4-5 minutes. Add the garlic, cumin, salt, turmeric, and cayenne: cook, stirring frequently, until fragrant, about 30 seconds. Stir in the cauliflower until coated with the spice mixture. STir in the water and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the cauliflower is tender. 8-10 minutes.

2.) Transfer the cauliflower with a slotted spoon to a serving bowl. Simmer the cooking liquid, uncovered, until reduced to 1/2 cup, about 4 minutes. Stir in the vinegar and pour over the cauliflower. Serve at once or let cool and serve at room temperature.

Nutrition (1 cup):
41 Calories
3g Fat / 0g Saturated Fat
8g Carbohydrates
3g Fiber
2g Protein
322mg Sodium

Weight Watchers




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