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  • 2servings
  • 30minutes
  • 34calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 head(s) (about 1 1/2 pounds) cauliflower , broken into small florets

  2. 1 3/4 teaspoon(s) coarse salt , divided

  3. 1 tablespoon(s) canola oil

  4. 1 teaspoon(s) black mustard seeds

  5. 1 (medium) yellow onion , finely diced

  6. 1 tablespoon(s) curry powder

  7. 1 tablespoon(s) sugar

  8. 1 cup(s) plain, low-fat yogurt

  9. 1/4 cup(s) reduced-fat sour cream

  10. 1/3 cup(s) cilantro

  11. 1/4 teaspoon(s) nutmeg

  12. 1/4 teaspoon(s) cayenne pepper

  13. 1/4 teaspoon(s) black pepper

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. Add cauliflower and 1/4 teaspoon salt. Partially cover pan and simmer until tender, about 10 minutes. Drain.

  2. In a small sauté pan over medium heat, warm oil and coat pan. Add mustard seeds, cover, and cook until seeds stop popping, about 30 seconds. Add onion and sauté until translucent, about 5 minutes. Add curry, 1 1/2 teaspoon salt, and sugar, and cook until fragrant.

  3. Mash cauliflower and add onion mixture and remaining ingredients.

  4. Nutrition info is per 2 tablespoon serving.

  5. Looking for more quick and easy recipes? Check out our quick family-favorites , fast dinners for weeknights , and healthy recipes for less than $3 a serving .

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