In this Weight Watchers recipe, ginger and
curry powder turn fiber-filled cauliflower into
an Indian-spiced, low-calorie side dish.
Serves:
4
Serving Size:
4 ounces
Prep Time:
15 minutes
Inactive:
0 minutes
Cook:
20 minutes
TOTAL:
35 minutes
INGREDIENTS:
• 1 teaspoon olive oil
• 1 onion, finely chopped
• 2 teaspoons grated peeled gingerroot
• 2 teaspoons curry powder
• ½ teaspoon ground cumin
• 1 cup tomato puree
• 1 pound cauliflower florets, cut into bite-size pieces and steamed
• 1 tablespoon chopped parsley
INSTRUCTIONS:
In a large nonstick skillet, heat the oil. Sauté the onion and gingerroot until the onion is translucent,
4-5 minutes. Stir in the curry powder and cumin; cook 1 minute. Stir in the tomato puree and ½ cup
water. Reduce heat and simmer, covered, stirring occasionally, 15 minutes. Remove from heat; cool
slightly. Transfer to a blender or food processor; puree. Place the cauliflower in serving bowl; top with
the sauce and sprinkle with parsley.
NUTRITIONAL VALUE:
Calories: 73
Sodium: 26 mg
Fat: 2 g
Carbohydrates: 14 g
Protein: 3 g
Sugars: 7 g
WHITE
POINTS PER
SERVING
3
42
CAULIFLOWER WITH
TOMATO-CURRY SAUCE
