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Cauliflower Curry Recipe

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This recipe for Cauliflower Curry, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, August 5, 2006


1 head cauliflower
1 red pepper, sliced
1 tbs oil
1 medium onion, chopped
4 cloves garlic, crushed
1/2 tsp Lite Salt
1/4 cup flour
1 1/2 cups water
1/2 cup skim milk
1/4 tsp celery seed
1/2 tsp ground ginger
1 tsp curry powder
1 cup grate low-fat cheese
8 oz. spinach noodles

Wash and cut cauliflower into florets (about 5 cups needed). Steam cauliflower and red pepper until barely tender. Heat oil; add onions, garlic and Lite Salt. Cover and saute until tender. Add flour and stir until blended. Add water and milk; cook and stir until thickened (a wire whisk helps). Add seasonings; mix well. Add cheese and stir until melted. Add drained cauliflower and red peppers. Serve over cooked spinach noodles.

Personal Notes:
Personal Notes:
Can also be made with stronger curry flavor. Good also with brocciflower and plain noodles.
(For a quick but less healthy version add sauteed onion, garlic and spices to 2 jars Ragu Lite Parmesan sauce rinsing the jars with about 1/2 cup skim milk.) Recipe from American Heart Association/NIH.




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